Sharp R-380D Specifications

MODEL
1
R-380D
J
WARRANTY
Consumer Electronic Products
Congratulations on Your Purchase!
This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12)*months
from the date of original purchase.
If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.
The owner is responsible for any transportation and insurance costs if the product has to be returned for
repair.
This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not
attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury
caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage,
vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.
Please retain your sales documentation, as this should be produced to validate a warranty claim.
This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and
remedies under any relevant legislation in the country of sale.
IMPORTANT
DO NOT RETURN THIS PAGE TO SHARP
For your reference, please enter the particulars of your purchase below and retain, with your purchase
documentation.
Model No.
Serial No.
Date of Purchase
Retailer
FOR LOCATION ENQUIRIES WITHIN
FOR PRODUCTS PURCHASED IN
AUSTRALIA
NEW ZEALAND
REGARDING YOUR
LOCAL
SHARP APPROVED SERVICE CENTRE
CALL THE
SHARP SERVICE REFERRAL CENTRE
FREECALL 1 800 807 820
CONTACT YOUR SELLING DEALER/RETAILER
OR CALL
SHARP CUSTOMER SERVICES
TELEPHONE: 09 - 634 2059
FACSIMILE: 09 - 636 6972
DURING NORMAL BUSINESS HOURS
(Eastern Standard Time)
SHARP CORPORATION OF NEW ZEALAND LIMITED
Cnr. Mahunga Drive & Hastie Ave
Mangere AUCKLAND
or contact our web site
www.sharp.net.au
SHARP CORPORATION OF AUSTRALIA PTY. LIMITED
A.C.N. 003 039 405
1 Huntingwood Drive Blacktown NSW 2148
IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.
1
CONTENTS
Warranty
®
INFO DISPLAY COOKING SYSTEM
Thank you for buying a Sharp Microwave Oven.
Your new oven has an "Information Display System"
which offers you step-by-step instructions to easily guide
you through each feature.
Your oven also has a HELP key for instructions on using
Auto Start, Demonstration Mode, Child Lock, Info on Pads
and Help.
After gaining experience and confidence using your oven,
the information display can be turned off.
We strongly recommend however that you read this
operation manual thoroughly before operating your oven,
paying particular attention to the safety warnings and
special notes.
The manual is divided into two sections:
page
Inside of front cover
Introduction
1
Warning
2
Special Notes
3
Installation Instructions
4
Oven Diagram
4
Operation of Touch Control Panel
5
Control Panel Display
5
Touch Control Panel Layout
5
Before Operating
6
Getting Started
6
Clock Setting
6
Stop/Clear
6
To Cancel a Programme
6
Manual Operations
7
Microwave Time Cooking
7
Sequence Cooking
8
Instant Cook
8
Slow Cook
9
Automatic Operations
1. OPERATION (P2~P20)
This section describes your oven and teaches you how to
use all the features.
2. COOKING GUIDE
This section is at the back of the manual, it contains the
more commonly used information such as how to prepare
food, which cooking utensil to use, standing time.
It also contains recipes for automatic cooking and manual
cooking.
Please take some time to read your operation manual carefully, the automatic cooking menus programmed into your new
oven have been carefully developed to give optimum results
when the step-by-step instructions are followed.
When selecting another home appliance, please again consider our full range of Sharp products.
Notes for Automatic Operations
10
Sensor Instant Reheat
10
Sensor Cook
11
Express Defrost
12
Easy Defrost
13
Other Convenient Features
14
Help Feature
14
Less/More Setting
17
Increasing/Decreasing Time
18
Timer
19
Alarm
19
Care and Cleaning
20
Service Call Check
20
Specifications
20
Cooking Guides
Quick Reference Guide
1
10
1-d
See last page
WARNING
Read all instructions before using the appliance.
To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic,
paper or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven
off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.
To reduce the risk of explosion and sudden boiling:
a, Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are
considered to be sealed containers.
b, When boiling liquids in the oven, use a wide-mouthed container and stand about 20 seconds at the
end of cooking to avoid delayed eruptive boiling of liquids.
This oven is for home food preparation only and should only be used for heating, cooking and defrosting food
and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
Never operate the oven whilst any object is caught or jammed between the door and the oven.
Do not try to adjust or repair the oven yourself because of hazard. The oven must be adjusted or repaired
by a qualified service technician trained by SHARP.
Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified service
technician trained by SHARP. It is particularly important that the oven door closes properly and that there
is no damage to:
(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and oven
cavity (buckled or deformed), (4) Burn marks on the door seal faces.
Do not bump, or catch utensils, loose clothes and your accessories on the door safety latches when removing
food from the oven.
Never poke an object, particularly a metal object, through a grille or between the door and the oven while the
oven operating.
Never tamper with or deactivate the door safety latches.
Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enough
heat from the food can transfer through utensils to cause skin burns.
Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician
trained by SHARP.
If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and oven
cooking bags away from the face.
Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hot
surfaces or sharp edges.
To prevent the glass turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
Do not place anything on the outer cabinet.
This appliance must be earthed.
Only allow children to use the oven without supervision when adequate instructions have been given so that
the child is able to use the oven in a safe way and understands the hazards of improper use.
This appliance is not intended for use by young children or infirm persons without supervision.
Young children should be supervised to ensure that they do not play with the appliance.
2
SPECIAL NOTES
DO
DON’T
Eggs, fruits,
nuts, seeds
vegetables,
sausages and
oysters
* Puncture egg yolks and whites and
oysters before cooking to prevent
"explosion".
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and
oysters so that steam escapes.
* Cook eggs in shells. This prevents
"explosion", which may damage the
oven or injure yourself.
* Reheat whole eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
Popcorn
* Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Pop popcorn in regular brown bags or
glass bowls.
* Exceed maximum time on popcorn
package.
Baby food
* Transfer baby food to small dish and
heat carefully, stirring often. Check for
suitable temperature to prevent burns.
* Remove the screw cap and teat
before warming baby bottles. After
warming shake thoroughly. Check for
suitable temperature.
* Heat disposable bottles.
* Overheat baby bottles.
Only heat until warm.
* Heat bottles with nipples on.
* Food with filling should be cut after
heating, to release steam and avoid
burns.
* Stir liquids briskly before and after
cooking for even heating.
* Use a deep bowl when cooking liquids
or cereals to prevent boiling over.
* For boiling or cooking liquids see
WARNING on page 2.
* Heat or cook in closed glass jars or air
tight containers.
Canned foods
* Remove food from can.
* Heat or cook food while in cans.
Sausage rolls,
Pies, Christmas
pudding
* These foods have high sugar and/or
fat contents.
* Cook for the recommended time.
* Overcook as they may catch fire.
Meats
* Use a microwave proof roasting rack
to collect drained juices.
* Place meat directly on the turntable for
cooking.
Utensils
* Check the utensils are suitable for
MICROWAVE cooking before you use
them.
* Use metal utensils for MICROWAVE
cooking. Metal reflects microwave
energy and may cause an electrical
discharge known as arcing.
Aluminium foil
* Use to shield food to prevent over
cooking.
* Watch for sparking. Reduce foil or
keep clear of cavity walls.
* Use too much.
* Shield food close to cavity walls.
Sparking can damage the cavity.
Browning dish
* Place a suitable insulator such as
microwave and heat proof dinner plate
between the turntable and the
browning dish.
* Exceed the preheating time recommended by the manufacturer.
Excessive preheating can cause the
glass turntable to shatter and/or
damage internal parts of the oven.
General
3
* Heat baby food in original jars.
* Deep fat fry.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e. an
absorbing material such as food or water)
in the oven cavity.
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity. Check the unit for any damage, such as a misaligned
door, damaged door seals around the door or dents inside the oven cavity or on the door. If there is any
damage, please do not operate the oven until it has been checked by a SERVICE CENTRE APPROVED
BY SHARP and repaired, if necessary.
2. Accessories provided
1) Turntable
2) Roller stay
3) Operation manual and Cook book
3. Locate the roller stay in the centre of the oven, then fit the turntable on the roller stay. Make sure the turntable
and roller stay are centrally located and locked together. Refer to OVEN DIAGRAM below. NEVER operate
the oven without the roller stay and turntable.
4. The oven should not be installed in any area where excessive heat and steam are generated, for example,
next to a conventional oven unit. The oven should be installed so as not to block ventilation openings. Allow
at least 10cm on the top, 5cm on the both sides and at the rear of the oven for free air space.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage must be single phase 230 – 240V, 50Hz.
6. Operate the oven from a general purpose domestic outlet.
If a generator is used, do not operate the oven with non-sinusoidal outputs.
OVEN DIAGRAM
6
C 2
A
0
1
3
7
9
D
E
4 5
84
B
1. Door handle
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
6. Door seals and sealing surfaces
7. Coupling
8. Waveguide cover
9. Touch control panel
10. Digital readout
11. Ventilation openings
12. Power supply cord
13. Menu label
14. Turntable
15. Roller stay
4
OPERATION OF TOUCH CONTROL PANEL
The operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the control
panel.
An entry signal tone should be heard each time you press the control panel to make a correct entry.
In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when a
cooking procedure is required.
Control Panel Display
Indicator
Touch Control Panel Layout
SENSOR INSTANT
REHEAT PADS
Press once to reheat 1 of 6
popular menus.
HELP PAD
Press to select auto start,
child lock, demonstration
modes or info on pads.
Press to get cooking
information.
SENSOR COOK PADS
Press to select Sensor
Cook menus.
EXPRESS DEFROST
PAD
Press to select the
Express Defrost menu.
EASY DEFROST PAD
Press to defrost frozen
food by entering quantity.
MORE ( ), LESS ( )
PADS
Press to increase/
decrease the time in one
minute increments during
cooking or to alter the
cooking result for the
Sensor Instant Reheat,
Sensor Cook or Easy
Defrost modes.
SLOW COOK PAD
Press to cook slowly and
for a longer time.
NUMBER PADS
Press to enter cooking
times, clock time, weight or
quantity of food.
TIMER PAD
Press to set Timer.
CLOCK PAD
Press to set Clock.
POWER LEVEL PAD
Press to select microwave
power setting.
If not pressed, HIGH is
automatically selected.
INSTANT COOK/START
PAD
Press once to cook for 1
minute on HIGH or
increase by 1 minute
multiples each time this
pad is pressed during
cooking. Press to start
oven after setting
programmes.
STOP/CLEAR PAD
Press to clear during
programming.
Press once to stop
operation of oven during
cooking; press twice to
cancel cooking
programme.
5
BEFORE OPERATING
* This oven is preset with the INFORMATION GUIDE.
To assist you in operating your oven useful information will appear on the display.
In this manual, the display of information guide is abbreviated.
Getting Started
Step
Procedure
1
Plug the oven into a power point and switch
on the power.
Ensure the oven door is closed.
2
Pad Order
Display
SHARP, MICRO-WAVE,
OVEN will be displayed
repeatedly.
Press the STOP/CLEAR pad so that the
oven beeps.
STOP
CLEAR
AB:CDEFG
12345678
Only the dots will remain.
Clock Setting
* To enter the present time of day 11:34 (AM or PM).
Step
Procedure
Pad Order
Press the CLOCK pad.
CLOCK
1
Enter the correct time of day by pressing the numbers in sequence.
Display
ENTER
TIME
11:34
12345678
2
The dots (:) will flash on and
off.
Press the CLOCK pad again.
CLOCK
3
11:34
12345678
This is a 12 hour clock. If you attempt to enter an incorrect clock time (Ex. 13:45) ERROR will appear in the
display. Press the STOP/CLEAR pad and re-enter the time of day (Ex. 1:45).
If you wish to know the time of day during the cooking or timer mode, press the CLOCK pad. As long as your
finger is pressing the CLOCK pad, the time of day will be displayed.
Stop/Clear
Press the STOP/CLEAR pad once to:
1. Stop the oven temporarily during cooking.
2. Clear if you make a mistake during programming.
3. Clear the message on the display after cooking.
To Cancel a Programme During Cooking
Press the STOP/CLEAR pad twice.
6
MANUAL OPERATIONS
Microwave Time Cooking
This is a manual cooking feature, first enter the cooking time then the power level.
There are five different power levels. You can programme up to 99 minutes, 99 seconds.
–
–
–
–
–
–
–
–
Power level
Approximate percentage of
microwave power
Examples of foods typically cooked on different microwave power levels
LOW
10%
–
–
–
–
–
–
–
–
Keeping food
warm
–
–
–
–
–
–
–
–
–
–
–
M•HIGH
MEDIUM
HIGH –
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
70%
100%
30%
50%
–
– Cakes –
Defrosting – Casseroles– Muffins – Fruit
–
–
– Vegetables
–
Softening –
Slices –
–
–
–
–
–
–
butter
Rice/Pasta
–
–
–
Seafood
–
–
–
M•LOW
This variable cooking control allows you to select the rate of microwave cooking.
If a power level is not selected, then HIGH power is automatically used.
*Suppose you want to cook for 10 minutes on HIGH power.
Step
1
Procedure
Pad Order
Display
1000
12345678
Enter desired cooking time.
Press the INSTANT COOK/START pad.
INSTANT COOK
START
2
1000
12345678
The timer begins to count
down.
To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to
“M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW”
power levels.
* Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.
Step
Procedure
Pad Order
1000
12345678
Enter desired cooking time.
1
2
Display
Select power level by pressing the POWER
LEVEL pad as required (for MEDIUM press
three times).
MEDIUM
POWER
LEVEL
x3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
3
1000
12345678
The timer begins to count
down.
If the door is opened during the cooking process, the cooking time in the display automatically stops. The cooking
time starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.
If you want to check the power level during the cooking, press POWER LEVEL pad.
As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.
7
Sequence Cooking
Your oven can be programmed up to 3 automatic cooking sequences, automatically switching from one variable
power setting to the next.
* Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.
Step
Procedure
Pad Order
1000
12345678
Enter desired cooking time.
1
2
3
Display
Select desired power level by pressing the
POWER LEVEL pad (for MEDIUM press
three times).
MEDIUM
POWER
LEVEL
x3
500
For second sequence, enter desired time
for cooking time.
If power is not selected the oven will operate
at HIGH power.
Press the INSTANT COOK/START pad.
INSTANT COOK
START
1000
12345678
The timer begins to count
down to zero. When it
reaches zero,
4
500
the second sequence will
appear and the timer will
begin counting down to zero
again.
Instant Cook™
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on HIGH power.
Step
Procedure
Press the INSTANT COOK/START pad.
1
Pad Order
Display
INSTANT COOK
START
100
12345678
Within 3 minutes of closing the door.
The timer begins to count
down.
Press the INSTANT COOK/ START pad until desired time is displayed.
Each time the pad is pressed, the cooking time is increased by 1 minute.
8
Slow Cook
SLOW
COOK
The SLOW COOK setting is designed for food which require longer cooking time. For
example, stewing, braising. The maximum cooking time that can be programmed is 2 hours.
* To cook on SLOW COOK for 1 hour 30 minutes.
Step
Procedure
Press the SLOW COOK pad.
SLOW
COOK
1
Enter desired cooking time.
3
ENTER
COOKING
TIME
1H30
12345678
2
Press the INSTANT COOK/START
pad.
Display
Pad Order
INSTANT COOK
START
SENSOR
COOKING
1H30
12345678
* When the sensor detects the vapour from the food, the programmed
cooking time will appear.
The cooking time will begin counting
down.
NOTE 1. After oven is plugged in, wait 2 minutes before using SLOW COOK.
2. ERROR will be displayed if :
(a) the oven door is opened or the STOP/CLEAR pad is pressed before the cooking time is
displayed.
To clear, press the STOP/CLEAR pad and cook manually using MEDIUM setting.Check the food
several times during cooking.
(b) more than the maximum cooking time is programmed when the INSTANT COOK/START pad
is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
3. If you need to check the cooking result while the timer is counting down, you can open the oven door
by pressing the STOP/CLEAR pad once, then check and stir. After that close the door and press the
INSTANT COOK/START pad to resume cooking.
SPECIAL NOTES ON SLOW COOKING
For better cooking result, always try to:
1. Cut the ingredients into smaller pieces.
2. Add in adequate liquid medium (eg: water, sauce) and try to submerge the ingredients into the liquid medium
in order to avoid scorching. This is especially important when stewing or making soup.
3. Do not add too much seasonings or salt at the initial stage of cooking. Try to add (especially salt) midway
through the cooking cycle.
4. Cook with the casserole lid on.
5. Stir and stand for 10 minutes after cooking.
9
AUTOMATIC OPERATIONS
Notes for Automatic Operations
1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth
or paper towel prior to cooking on SENSOR INSTANT REHEAT or SENSOR COOK.
2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT REHEAT or SENSOR COOK.
3. ERROR will be displayed if:
(a) more or less than the quantity or weight of foods suggested in the EASY DEFROST MENU GUIDE is
programmed when the INSTANT COOK/START pad is pressed.
To clear, press the STOP/CLEAR pad and reprogramme.
(b) the door is opened or the STOP/CLEAR pad is pressed before the cooking time is displayed.
To clear, press the STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES
section.
4. When using the automatic features (SENSOR INSTANT REHEAT, SENSOR COOK, EXPRESS DEFROST, EASY DEFROST), carefully follow the details provided in each MENU GUIDE to achieve the best
result.
If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may be
displayed.
5. When cooking small quantities of food on SENSOR INSTANT REHEAT or SENSOR COOK, the food may
be cooked without displaying any remaining cooking time or requiring any operations during the cooking.
6. To defrost foods above or below the weights allowed on the EXPRESS DEFROST MENU GUIDE, use
EASY DEFROST or defrost manually.
7. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Refer
to manual cooking charts in RECIPES section.
8. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kg
would become 1.7kg.
9. To change the final cooking or defrosting result from the standard setting, press the MORE( ) or
LESS( ) pad prior to pressing each automatic operation pad. See page 17 - 18.
10. The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).
Check the food after cooking and if necessary continue cooking manually.
Sensor Instant Reheat
Press once to reheat 6 popular menus.
Follow the details provided in SENSOR INSTANT
REHEAT MENU GUIDE on page 3 , 4 in the
cooking guides.
* Suppose you want to reheat 4 cups of soup.
Step
Procedure
Pad Order
Display
SOUP
Press the SENSOR INSTANT REHEAT
pad for soup (within 3 minutes of closing
the door).
SENSOR
REHEAT
1
200
*When the sensor detects the vapour
from the food, the remaining reheating
time will appear.
(eg. remaining reheating time is approximately 2 min.)
The timer begins to count down.
When the cooking time reaches zero,
STIR, ENJOY YOUR, SOUP will be
displayed.
You can get a cooking hint by pressing the HELP pad before pressing the desired SENSOR INSTANT REHEAT
pad. See page 17.
10
Sensor Cook
VEGETABLES
1.Fresh-Hard
2.Fresh-Soft
3.Frozen
4.Jacket Potato
5.Fresh Soup
RICE/PASTA
1.White Rice
2.Dry Pasta
3.Fresh Pasta
4.Instant Noodles
5.Frozen Pasta
6.Porridge
MEAT
1.Roast Beef
2.Roast Lamb
3.Roast Chicken
4.Corned Meat
5.Casserole
6.Seasoned Roast
7.Fish Fillets
DESSERTS
1.Cake
2.Stewed Fruit
3.Pudding
4.Crunch
5.Muesli Delight
SENSOR COOK will automatically compute the power level and cooking time. SENSOR COOK has 4
categories. To select a menu, press the desired SENSOR COOK pad until the menu of your choice is
displayed. Follow the details provided in SENSOR COOK MENU GUIDE or SENSOR COOK RECIPES on
page 5 - C in the cooking guides.
* Suppose you want to use Sensor Cook to cook 0.5 kg of Corned Meat.
Step
1
Procedure
Pad Order
Select menu category and menu
number for SENSOR COOK. Press
MEAT pad 4 times to cook Corned
Meat.
Display
CORNED
MEAT
x4
If you require a cooking hint, press the
HELP pad.
05-20 KG PLACE IN CASSEROLE
DISH
Press the INSTANT COOK/START
pad.
COVER
WITH LID
CORNED
MEAT
INSTANT COOK
START
SENSOR
COOKING
2
3
* When the sensor detects the vapour from the food, the remaining
cooking time will appear.
(eg. remaining cooking time is approximately 16 min. 38 sec.)
1638
12345678
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop. TURN CORNED, MEAT OVER
will be displayed repeatedly.
Open the door. Turn over meat.
Close the door.
Press the INSTANT COOK/START
pad.
PRESS START will be displayed repeatedly.
1333
12345678
INSTANT COOK
START
The cooking time willl begin counting
to zero, when it reaches zero, the
oven will "beep".
STAND COVERED, 5-10 MIN FOIL,
ENJOY YOUR, CORNED MEAT will
be displayed repeatedly.
4
You can get a cooking hint whenever HELP is lit in the display. See page 17.
11
Express Defrost
EXPRESS DEFROST rapidly defrosts 0.5 kg specific
foods.
Follow the details provided in EXPRESS DEFROST
MENU GUIDE on page D in the cooking guides.
1.Fish Fillets
2.Chicken Fillets
3.Sausages /
Minced Meat
* Suppose you want to defrost 0.5 kg of Chicken Fillets.
Step
Procedure
Pad Order
Press the EXPRESS DEFROST pad
until the desired menu is displayed
(for Chicken Fillets press twice).
1
05 KG
CHICKEN
FILLETS
05 KG
PULL
PIECES
APART
12345678
PLACE ON
DEFROST
RACK
300
DEFROST
INSTANT COOK
START
The cooking time will begin counting
down.
The oven will "beep" 4 times and will
stop TURN CHICKEN OVER, SEPARATE INTO, PIECES will be displayed
repeatedly.
2
3
CHICKEN
FILLETS
x2
If you require a cooking hint, press the
HELP pad.
Press the INSTANTCOOK/START
pad.
Display
Open the door. Turn meat over and
separate into pieces. Close the door.
Press the INSTANT COOK/START
pad.
PRESS START will be displayed repeatedly.
100
DEFROST
INSTANT COOK
START
The cooking time will begin counting
to zero. When it reaches zero, the
oven will "beep".
STAND COVERED, 5 MIN FOIL will
be displayed repeatedly.
4
You can get a cooking hint whenever HELP is lit in the display. See page 17.
12
Easy Defrost
The Easy Defrost feature allows you to defrost meats by entering weight.
Follow the details provided in EASY DEFROST MENU GUIDE on page E in the cooking
guides.
* Suppose you want to defrost 2.0 kg of Poultry.
Step
Procedure
1
Select menu number for EASY DEFROST.
Press EASY DEFROST pad 4 times to
defrost Poultry.
Pad Order
Display
POULTRY
x4
Press number pads to enter weight.
20 KG
12345678
2
Press the INSTANT COOK/START pad.
The cooking time will begin
counting down. The oven
will “beep” 4 times and will
stop. TURN, POULTRY
OVER, SHIELD WARM,
PORTION will be displayed
repeatedly.
3
4
3640
DEFROST
INSTANT COOK
START
Open the door. Turn over meat.
Close the door.
PRESS START will be displayed repeatedly.
Press the INSTANT COOK/START pad.
820
DEFROST
INSTANT COOK
START
The cooking time will begin
counting to zero, when it
reaches zero, the oven will
“beep”.
STAND COVERED, 5-50 MIN
FOIL will be displayed repeatedly.
5
You can get a cooking hint whenever HELP is lit in the display. See page 17.
13
OTHER CONVENIENT FEATURES
Help Feature
The HELP feature has 5 different programs.
Auto Start
The Auto Start feature allows you to set your oven to start automatically.
* Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon.
(Check that the correct time of day is displayed.)
Step
Procedure
Pad Order
Press the HELP pad.
1
2
Press the number 1 pad.
6
PRESS 1
LOCK
PRESS 2
DEMO
PRESS 3
INFO ON
PADS
PRESS
ENTER
START
TIME
AUTO
START
4:30
12345678
3
5
AUTO
START
DESIRED
PAD
Enter the desired start time.
4
Display
The dots (:) will flash on and off.
Press the CLOCK pad.
4:30
12345678
CLOCK
2000
12345678
Enter the desired cooking time.
Select power level by pressing the
POWER LEVEL pad as required.
(for MEDIUM press three times)
Press the INSTANT COOK/START
pad.
MEDIUM
POWER
LEVEL
x3
INSTANT COOK
START
AUTO
START
4:30
ON
7
The oven will start cooking at 4:30 P.M.
2000
12345678
The timer begins to count down. When
the timer reaches zero, all indicators
will go off and the oven will "beep".
END will appear in the display.
To check the current time, simply press the CLOCK pad, the time will be displayed.
If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.
Press the STOP/CLEAR pad to cancel Auto Start.
The correct time of day must be set before using Auto Start, see clock setting on page 6.
14
Child Lock
If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.
To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.
* To set the Child Lock.
After step 1 for Auto Start.
Step
Procedure
Pad Order
Press the number 2 pad.
CHILD
LOCK
2
3
Press the INSTANT COOK/START
pad.
Display
INSTANT COOK
START
LOCK
The time of day will appear in the display.
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
* To unlock the control panel.
After step 2 for Child Lock.
Step
Procedure
Press the STOP/CLEAR pad.
3
Pad Order
STOP
CLEAR
Display
LOCK
OFF
The time of day will appear in the
display. The oven is ready to use.
15
Demonstration Mode
This feature is mainly for use by retail outlets, and also allows you to practice key operations.
* To demonstrate.
After step 1 for Auto start.
Step
Procedure
Pad Order
Display
Press the number 3 pad.
DEMO
MODE
2
3
Press the INSTANT COOK/START
pad.
DEMO
INSTANT COOK
START
Then DEMO,SHARP, MICROWAVE,
OVEN will appear repeatedly.
Cooking operations can now be demonstrated with no power in the oven.
* Suppose you demonstrate Instant Cook.
Step
Procedure
Press the INSTANT COOK/START
pad.
Pad Order
Display
INSTANT COOK
START
100
12345678
1
The cooking time will begin counting
down to zero at ten times the speed.
When the timer reaches zero,
END will appear in the display.
* To cancel the Demonstration Mode.
After step 2 above.
Step
Procedure
Press the STOP/CLEAR pad.
3
Pad Order
Display
DEMO
OFF
STOP
CLEAR
The time of day will appear in the display.
Info on Pads
Each pad has a useful guide.
* To get the guide for VEGETABLES pad. After step 1 for Auto Start.
Step
Procedure
Pad Order
Press the VEGETABLES pad.
2
Display
PRESS TO
SELECT
1-5
PRESET
VEGETABLE
MENUS
The guide message will be repeated twice, and then the display will show the time of day.
If you want to cancel the guide, press the STOP/CLEAR pad.
16
Help
Each setting of Automatic Operations has a cooking hint.
If you wish to check, press the HELP pad whenever HELP is lit in the display.
NOTE : For SENSOR INSTANT REHEAT, HELP is not lit in the display, so press the HELP pad before pressing
the desired SENSOR INSTANT REHEAT pad.
Less/More Setting
LESS
MORE
The cooking times programmed into the automatic menus are
tailored to the most popular tastes. To adjust the cooking time to
your individual preference use the “more” or “less” feature to either
add (more) or reduce (less) cooking time.
The LESS/MORE pads can be used to adjust the cooking time of the following features
– SENSOR INSTANT REHEAT
– SENSOR COOK
– EXPRESS DEFROST
– EASY DEFROST
(1) SENSOR INSTANT REHEAT
* Suppose you want to reheat 4 serves soup for less time than the standard setting.
Step
1
2
Procedure
Pad Order
Display
LESS
Press the LESS pad.
LESS
Press the SENSOR INSTANT REHEAT pad for soup.
SOUP
SENSOR
REHEAT
(2) EASY DEFROST
* Suppose you want to defrost 2.0 kg Poultry for longer than the standard setting.
Step
Procedure
Pad Order
MORE
Press the MORE pad.
1
2
3
4
MORE
POULTRY
Select menu number for EASY DEFROST.
Press EASY DEFROST pad 4 times
to defrost Poultry.
x4
20 KG
MORE5678
Press number pads to enter weight.
Press the INSTANT COOK/START
pad.
Display
INSTANT COOK
START
4020
DEFROST
For EXPRESS DEFROST, SENSOR COOK select the menu using the EXPRESS DEFROST pad or desired
SENSOR COOK pad instead of the EASY DEFROST pad, and go to step 4.
17
Increasing or Decreasing Time During A Cooking Programme
Microwave time can be added or decreased during a cooking programme using the “MORE” or “LESS” pads.
* Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking.
Step
1
2
Procedure
Pad Order
Display
500
Enter desired cooking time.
Select power level by pressing the POWER
LEVEL pad as required.
(for MEDIUM press three times)
POWER
LEVEL
MEDIUM
x3
Press the INSTANT COOK/START pad.
INSTANT COOK
START
500
The timer starts to count
down.
3
130
12345678
4
Press the MORE pad twice to increase time
by two minutes.
MORE
x2
18
330
12345678
Timer
Use this feature as a general purpose timer. Examples include:
timing boiled eggs cooked on the stove top.
timing the recommended standing time of food.
You can enter any time up to 99 minutes, 99 seconds. If you want to cancel the timer during the count down phase
simply press STOP/CLEAR and the display will return to showing time of day.
* Suppose you want to set the timer to 3 minutes for boiling an egg on the stove top:
Step
1
2
Procedure
Press the TIMER pad.
Pad Order
Display
ENTER
TIME
TIMER
300
12345678
Enter desired time.
Once the egg has come to the boil in the saucepan you can start the timer
Press the INSTANT COOK/START
pad .
INSTANT COOK
START
3
300
12345678
The timer begins to count down.
When the timer reaches zero, the
oven will "beep". END will appear in
the display.
Alarm
Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times and
REMOVE FOOD will be appeared in the display after 2 minutes.
If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.
19
CARE AND CLEANING
CLEAN THE OVEN AT REGULAR INTERVALS
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of
harsh abrasive cleaners.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to
remove any spills or spatters. Do not use abrasive cleaner.
Touch Control Panel:
Care should be taken in cleaning the touch control panel. Open the oven door before cleaning to inactivate the
control panel. Wipe the panel with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water for hygienic reasons. After use wipe
the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-up splashes
may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A
COMMERCIAL OVEN CLEANER, ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON
ANY PART OF YOUR MICROWAVE OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY
PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
1. Does the display light?
YES _______ NO _______
2. When the door is opened, does the oven lamp come on?
YES _______ NO _______
3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely. Oven
lamp should go off if door is closed properly. Press the INSTANT COOK/START pad once.
A. Does the oven lamp light?
YES _______ NO _______
B. Does the cooling fan work?
YES _______ NO _______
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate?
YES _______ NO _______
(The turntable can rotate clockwise or anticlockwise. This is quite normal.)
D. After one minute, did an audible signal sound and COOK
indicator go off?
YES _______ NO _______
E. Is the water inside the oven hot?
YES _______ NO _______
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter
box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE: If time in the display is counting down rapidly, check Demonstration Mode. (See P16. for detail.)
SPECIFICATIONS
AC Line Voltage
AC Power Required
Output Power
Microwave Frequency
Outside Dimensions (W x H x D)
Cavity Dimensions (W x H x D)
Oven Capacity
Cooking Uniformity
Weight
Single phase 230-240V,50Hz
1.60kW
1100W*(IEC test procedure)
2450 MHz **(Class B / Group 2)
520mm x 302mm x 436mm
374mm x 227mm x 399mm
34 litre
Turntable (ø335mm tray) system
Approx. 17kg
* When tested in accordance with AS/NZS 2895.1.1995.
** This is the classification of ISM (lndustrial, Scientific and Medical) equipment described in the lnternational
Standard CISPR11.
20
QUICK REFERENCE GUIDE
FEATURE
QUICK OPERATION GUIDE
once to automatically reheat
PRESS
1 to 4 cups soup.
Sensor Instant
Reheat
Sensor Cook
Menu Category and Menu
INSTANT COOK
START
x1
eg. Cake
Express Defrost
Menu
INSTANT COOK
START
x2
eg. Chicken Fillets
Easy Defrost
Menu
Weight
INSTANT COOK
START
x4
eg. Poultry
More or Less
(Sensor Instant
Reheat)
More or Less
(Sensor Cook,
Express Defrost,
Easy Defrost)
eg. 1.0kg
LESS
eg. Soup
★
Menu
Weight
MORE
INSTANT COOK
START
x4
eg. Poultry
eg. 1.0kg
★ Sensor
Variable Cooking
Control
Cook and Express Defrost do not need to enter weight.
To Soften Cream Cheese or Butter for 40 seconds on M•LOW.
Cooking Time
POWER
LEVEL
Slow Cook
x4
INSTANT COOK
START
Cooking Time
INSTANT COOK
START
SLOW
COOK
eg. 1hour 30min.
Auto Start
To cook a Casserole for 40 minutes on MEDIUM to start at 4:00 pm
Start Time
CLOCK
Cooking Time
POWER
LEVEL
Instant Cook
Just One Touch
INSTANT COOK
START
Clock
INSTANT COOK
START
x3
Within 3 minutes of closing the door
To set for 11:45 am.
CLOCK
®
SHARP CORPORATION OSAKA, JAPAN
CLOCK
TINSEA864 WRRZ - J02
PRINTED IN THAILAND
COOKING GUIDES
CONTENTS COOKING GUIDE
HELPFUL HINTS
1
COOKWARE AND
UTENSIL GUIDE
2
SENSOR INSTANT
REHEAT MENU
GUIDE
3 – 4
SENSOR COOK
MENU GUIDE
5 – 13
EXPRESS DEFROST MENU
GUIDE
14
EASY DEFROST
MENU GUIDE
15
RECIPES
16 – 43
HELPFUL HINTS
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the cooking
time.
3. COVERING
Cover foods in the microwave if you would normally cover the food in your ordinary oven,
or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating.
Use to cover foods:
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam
to escape.
5. SHIELDING
LID
PLASTIC WRAP
PAPER TOWEL
Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry
or edges of cakes to prevent overcooking.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate standing time.
This allows the food to continue cooking or heating. Refer to cooking guides for each
menu or according to manufacturers instructions.
7. STIRRING
FISH
CHICKEN
Stir foods from the outside to the centre of the dish, once or twice during cooking if
possible.
Eg. Casseroles and Sauces.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than
5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make
all the pieces the same size.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the food's density.
Porous foods like minced beef or mashed potatoes microwave faster than dense ones
like steak or whole potatoes.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty
areas or excess drippings in dish attract energy away from meat, and slows cooking.
Centre bones do not affect cooking, but bone on the side of meat conducts heat to the
areas next to it.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking
times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check cooking result at the minimum time.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the oven. Because
energy is absorbed by the food itself, one potato or a single piece of chicken cooks
rapidly. When the energy is divided among several items, cooking takes more time.
TOMATO
13.CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and moisture in food
will influence the amount of condensation in the oven. Generally, covered foods will not
cause as much condensation as uncovered foods. Ensure that the ventilation openings
are not blocked.
1
EGG
COOKWARE AND UTENSIL GUIDE
Utensil
Use
GLASSWARE/CERAMIC
(HEAT RESISTANT)
YES
GLASSWARE
• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods.
CERAMIC
• Most ovenproof china, and ceramics, are suited.
• Avoid dishes that are decorated with gold or silver leaf.
• Avoid using antique pottery.
• If unsure, check with the manufacturer.
METAL COOKWARE
NO
• Metal cookware should be avoided when cooking in the microwave oven.
• Microwave energy is reflected by metal.
PLASTIC WRAP/
OVEN BAGS
YES
•
•
•
•
•
MICROWAVE
SAFE ONLY
ALUMINIUM FOIL
FOR
SHIELDING
Advice
Plastic wrap can be used to cover food.
Some shrinkage of the wrap may occur, over an extended cooking time.
When removing wrap, lift it in such a way to avoid steam burns.
Do not tie oven bags with metal twist ties, substitute with string.
For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.
• Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.
• Remove food in foil trays, if possible, and place in a microwave safe dish.
• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.
STRAW AND WOOD
NO
• Excessive over heating of these materials may cause a fire in the microwave oven.
PAPER
YES
• Paper towels and waxed paper are suitable to use to prevent splatters.
• These are suitable for use when reheating foods or for short cooking times.
PLASTIC COOKWARE
MICROWAVE SAFE
YES
• Ideal for cooking, reheating and defrosting.
• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.
BROWNING DISH
YES
• Ensure that the preheating time of the dish is not exceeded.
• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.
THERMOMETERS
• MICROWAVE SAFE
• CONVENTIONAL
YES
NO
2
SENSOR INSTANT REHEAT MENU GUIDE
The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue
cooking manually.
Menu
Initial
Temperature
(approx.)
Weight
Range
1 serve
(approx. 400 g)
Dinner Plate
+ 3°C
Refrigerated
MEAT
POTATO
175-180g
125g
Beef, Lamb
Chicken, T-Bone
sliced
1 – 4 cups
(1 cup, 250 ml)
Casserole
Beef Stroganoff
Springtime Lamb
Apricot Chicken
Procedure
• Cover with plastic wrap.
• After cooking, stand covered.
100g
2 varieties
eg. sliced Carrot, Zucchini
Broccoli
• Place into a casserole dish, and cover with lid.
• After cooking, stir and stand covered.
+ 20°C
Room
temperature
1 – 4 cups
(1 cup, 250 ml)
Soup
+ 20°C
Room temperature
• Place in a Pyrex ® bowl.
• Cover with glass lid or plastic wrap.
• After cooking, stir.
HINT For other beverages, see HINT on page 4.
1 – 4 pieces
Pizza
(
Rice
includes : White rice
Brown rice
Fried rice
1 piece,
approx. 90 g
1 – 4 cups
(1 cup, 250 ml)
)
2
VEGETABLES
+ 3°C
Refrigerated
Canned Food
Baked Beans
Spaghetti
Standing
Time
(minutes)
+ 3°C
Refrigerated
• Place pizza on paper towel on the turntable.
+ 3°C
Refrigerated
• Place into a casserole dish, and cover with lid.
• After cooking, stir.
3
1-5
SENSOR INSTANT REHEAT MENU GUIDE
Menu
Pie
includes:
Pies
Pasties
Initial
Temperature
(approx.)
Weight
Range
(
1 – 4 pieces
1 piece,
approx. 160-200 g
)
+ 3°C
Refrigerated
Procedure
• Place pie on the turntable.
• Cover with paper towel.
• After cooking, stand.
HINT
To Reheat Beverage
Tea, Coffee, Water(+20°C Room Temperature)
Qty(250 ml per 1 cup)
Cooking Time
Power Level
1 cup
2 cups
1 min. 20 sec.
2 min. 40 sec.
HIGH
HIGH
*Stir after heating.
4
Standing
Time
(minutes)
1-3
SENSOR COOK MENU GUIDE
VEGETABLES MENU GUIDE
No.
Menu
When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the
desired menu appears in the display.
Initial
Temperature
(approx.)
Weight
Range
Procedure
Standing
Time
(minutes)
0.1-1.0 kg
+ 3°C
Refrigerared
•
•
•
•
Wash the vegetables.
Arrange the vegetables in a shallow dish.
Cover with a glass lid or plastic wrap.
After cooking, stir then stand covered.
1-5
1
Fresh Vegetables Hard
Carrots
Potato
Beans
Broccoli
Cauliflower
Pumpkin
0.1-1.0 kg
+ 3°C
Refrigerared
•
•
•
•
•
Wash the vegetables.
Pierce skin of squash with fork.
Arrange the vegetables in a shallow dish.
Cover with a glass lid or plastic wrap.
After cooking, stir then stand covered.
1-5
2
Fresh Vegetables Soft
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
0.1-1.0 kg
–18°C
Frozen
3
Frozen Vegetables
Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables
1-10 pieces
1 piece,
approx. 150 g
+ 20°C
Room temperature
Jacket Potato
Potato (whole)
4
hard vegetables
}
medium vegetables
}
soft vegetables
(
)
5
• Before cooking, separate vegetables eg. broccoli as much as
possible.
• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.
• Cover with a glass lid or plastic wrap.
• After cooking, stir then stand covered.
1-5
•
•
•
•
3-10
Use washed new potatoes.
Pierce twice with fork on each side.
Place on outside of turntable.
When oven stops and TURN POTATO, OVER is displayed, turn
potatoes over and continue cooking.
• After cooking, stand covered with aluminium foil.
VEGETABLES MENU GUIDE
No.
Menu
Weight
Range
Fresh Soup
2-12 serves
Pumpkin Soup
Serves
Ingredients; pumpkin
small onion
chicken stock
cream
nutmeg, salt, pepper
2-4 serves
4-6 serves
500 g
1
1/2 cup
1/2 cup
to taste
1000 g
2
1 cup
1 cup
to taste
Potato and Leek Soup
5
Serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
2-4 serves
4-6 serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
75 g
2
3
2 cups
1 ts
1 cup
to taste
Initial
Temperature
(approx.)
Procedure
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
6-8 serves 8-12 serves • The oven will stop again and display STIR. Stir soup and
2000 g
1500 g
continue cooking covered.
4
3
• After cooking, stir and place in a blender or processor and
2 cups
1 1/2 cups
blend until smooth.
2 cups
1 1/2 cups
• Transfer to a serving bowl and stir in cream and nutmeg.
to taste
to taste
Season to taste.
+ 20°C
Room temperature
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
6-8 serves 8-12 serves
• When oven stops and STIR is displayed, stir soup. Continue
125 g
100 g
cooking covered.
4
3
• The oven will stop again and display STIR. Stir soup and
5
4
continue cooking covered.
4 cups
3 cups
• After cooking, stir and place in a blender or processor and
2 ts
1 1/2 ts
2 cups
1 1/2 cups
blend until smooth.
to taste
to taste
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
Season to taste.
N.B. For small quantities, the food may require one stir only during
the cooking.
6
Standing
Time
(minutes)
When you cook the following menus with SENSOR COOK, press the RICE/
PASTA pad until the desired menu appears in the display.
RICE / PASTA / CEREAL MENU GUIDE
No.
Menu
Rice
1/2 cup 1 cup 1 1/2 cups 2 cups 3 cups 4 cups
Hot tap water
or soup stock 1 1/2 cups 2 1/2 cups 3 cups 4 cups 4 1/2 cups 6 cups
(1 cup=250ml)
Dry Pasta
2
3
Pasta
Hot tap water
(1 cup=250ml)
1/2 - 4 cups
1/2 cup
Noodles
Hot tap water
(1 cup=250ml)
1/2 cup
1 1/2 cups 2 cups
1 cup
4 cups
4 cups
1 - 2 pkts (1 pkt = approx. 85g)
1 pkt
2 pkts
2 cups
4 cups
1/2 - 4 cups
1/2 cup
1 cup
1 1/2 cups 2 cups
2 cups 2 1/2 cups 3 cups
3 cups
4 cups
5 cups
6 cups
+60°C
hot tap water
1 1/2 cups 2 cups
2 cups 2 1/2 cups 3 cups
Frozen Pasta
Tortellini
Ravioli
Pasta
Hot tap water
(1 cup=250ml)
+60°C
hot tap water
1/2 - 4 cups
Instant Noodles
5
1 cup
2 cups 2 1/2 cups 3 cups
Fresh Pasta
Tortellini
Ravioli
Fettuccine
Pasta
Hot tap water
(1 cup=250ml)
4
+60°C
hot tap water or
soup stock
1/2 - 4 cups
White Rice
1
Initial
Temperature
(approx.)
Weight
Range
4 cups
3 cups
4 cups
5 cups
6 cups
Procedure
•
•
•
•
•
Wash rice thoroughly until water runs clear.
Place into a Pyrex® bowl and cover with hot tap water or soup stock.
Cook uncovered.
When oven stops and STIR is displayed, stir and continue cooking.
After cooking stand and stir.
3-5
•
•
•
•
Place into a Pyrex® bowl and cover with hot tap water.
Cook uncovered.
When oven stops and STIR is displayed, stir and continue cooking.
After cooking, stand and stir.
3-5
•
•
•
•
Place into a Pyrex® bowl and cover with hot tap water.
Cook uncovered.
When oven stops and STIR is displayed, stir and continue cooking.
After cooking, stand and stir.
3-5
+60°C
hot tap water
• Place into a Pyrex® bowl and cover with hot tap water.
• Cook uncovered.
• After cooking, stir then stand.
+60°C
hot tap water
•
•
•
•
3 cups
4 cups
5 cups
6 cups
Standing
Time
(minutes)
7
Place into a Pyrex® bowl and cover with hot tap water.
Cook uncovered.
When oven stops and STIR is displayed, stir and continue cooking.
After cooking, stand and stir.
1-2
1-5
RICE / PASTA / CEREAL MENU GUIDE
No.
Menu
Weight
Range
Porridge
6
1serve
2serves
3serves
4serves
1 - 4 serves
Porridge
Water
1/3 cup
2/3 cup
1 cup
1 1/3 cups
3/4 cup
1 1/2 cups
2 1/4 cups
3 cups
Initial
Temperature
(approx.)
Procedure
• Place into a deep Pyrex® bowl and add water.
• Cook uncovered.
• Stir after cooking.
+20°C
Room temperature
8
Standing
Time
(minutes)
When you cook the following menus with SENSOR COOK, press the MEAT
pad until the desired menu appears in the display.
MEAT MENU GUIDE
No.
Menu
Weight
Range
Roast Beef
1
0.5-2.0 kg
+3°C
Refrigerated
* You can select desired cooking result.
MORE - Well done
STD
- Medium
LESS
- Rare
Roast Lamb
2
Initial
Temperature
(approx.)
0.5-2.0 kg
+3°C
Refrigerated
* You can select desired cooking result.
MORE - Well done
STD
- Medium
Roast Chicken
1.0-2.5 kg
+3°C
Refrigerated
3
Corned Meat
4
+3°C
0.5-2.0 kg
1-2 tbsp. brown suger Refrigerated
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
5
Casserole
6
Seasoned Roast 0.5-2.5 kg
Procedure
Standing
Time
(minutes)
• Tie meat with string.
• Place the meat on a small roasting rack fat side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN BEEF, OVER is displayed, turn beef over.
• After cooking, stand covered with aluminium foil.
5-15
• Place the meat on a small roasting rack fat side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
on page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season
and continue cooking.
• When oven stops and TURN LAMB, OVER is displayed, turn lamb over.
• After cooking, stand covered with aluminium foil.
•
•
•
•
•
•
Remove neck, tail and excess fat from chicken.
Rinse inside of chicken with cold tap water.
Drain and dry chicken with paper towel.
Tie legs together prior cooking.
Place the chicken on a small roasting rack breast side down in a casserole dish.
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
on page 0)
• When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with
butter, season and continue cooking.
• When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
•
•
•
•
•
Place the meat in a casserole dish just large enough to contain it.
Add suger, vinegar and water, cover with a casserole lid and cook.
When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking.
After cooking, stand covered with aluminium foil.
Serve hot or cold as required.
• See recipes on page A.
1-4 serves
+3°C
Refrigerated
• See recipes on page B and diagrams on page 0.
9
5-15
5-15
5-10
MEAT MENU GUIDE
No.
7
Menu
Weight
Range
Fish Fillets
0.1-0.6 kg
eg. Sea perch
1 tsp butter/fillet
1/2 tsp lemon juice/fillet
Initial
Temperature
(approx.)
+3°C
Refrigerated
Procedure
• Arrange in a flan dish or a casserole dish in a single layer.
(Fold under the thin edges of the fish.)
• Top with lemon juice and butter.
• Cover with plastic wrap or glass lid.
• After cooking, stand covered.
NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the cookbook Roasting chart.
2. For Roast Beef, Roast Lamb, Roast Chicken and Seasoned Roast, you may be required to turn meat over upon removing the plastic wrap. The
oven display will inform when to follow this procedure.
3. To cover meats with 2 layers of plastic wrap, follow these diagrams.
1. 1st layer
2. 2nd layer
3. Pierce 8 times
with a carving fork
10
Standing
Time
(minutes)
1-3
MEAT RECIPES
CASSEROLE
Springtime Lamb Casserole
Apricot Chicken
Serves
Ingredients;
chicken breast fillets,
cubed
flour
French onion soup mix
apricot nectar
dried apricot, halved
1 serve
2 serves
3 serves
4 serves
250 g
500 g
750 g
1000 g
1 tbs
1/2 pkt
125 ml
100 g
1 1/2 tbs
1 pkt
250 ml
200 g
2 tbs
1 1/2 pkts
375 ml
300 g
2 tbs
2 pkts
500 ml
400 g
Serves
Ingredients;
1.
2.
3.
4.
Toss chicken in combined French onion soup mix and plain flour.
Place into a casserole dish and cover with a glass lid.
Cook on Sensor Cook MEAT 5 "Casserole".
The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage add apricot nectar and apricots. Cover with lid. Press START pad to continue
cooking.
5. After cooking, stir and stand, covered 2–5 minutes before serving.
Serves
rump steak, cubed
plain flour
salt and pepper
onion, chopped
tomato puree
beef stock
red wine
mushroom, thinly sliced
sour cream
1 serve
2 serves
3 serves
4 serves
250 g
2 tbs
to taste
1/2 (small)
2 ts
125 ml
60 ml
25 g
75 ml
500 g
1/4 cup
to taste
1 (small)
1 tbs
200 ml
60 ml
50 g
150 ml
750 g
1/3 cup
to taste
1
1 1/2 tbs
250 ml
60 ml
75 g
200 ml
1 kg
1/2 cup
to taste
1
2 tbs
375 ml
60 ml
100 g
300 ml
1 serve
2 serves
3 serves
4 serves
250 g
1/2 pkt
2 tbs
1
1
1/2 cup
60 g
1 stick
75 ml
500 g
1 pkt
4 tbs
2
2
1/2 cup
125 g
1 stick
150 ml
750 g
1 1/2 pkts
1/4 cup
3
2
3/4 cup
310 g
2 sticks
200 ml
1 kg
2 pkts
1/4 cup
4
2
1 cup
310 g
2 sticks
300 ml
1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly
coated.
2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.
3. Cover with a glass lid and cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR at
this stage stir the casserole, add the corn and celery. Cover with lid. Press START pad to
continue cooking.
5. After cooking, stir in sour cream (optional) and stand, covered 2–5 minutes before serving.
Beef Stroganoff
Ingredients;
lamb, cubed
French onion soup mix
plain flour
spring onion, chopped
small carrot, sliced
chicken stock
corn kernels
celery
sour cream (optional)
N.B.
1.
2.
3.
4.
Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.
Cover with a glass lid and Cook on Sensor Cook MEAT 5 "Casserole".
The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage stir the casserole and add mushrooms. Cover with lid. Press START pad to
continue cooking.
5. After cooking stir in sour cream and stand, covered 2–5 minutes. Serve hot with boiled rice
or pasta.
11
For small quantities, the food may require one stir only during the cooking.
The oven display will inform when to follow this procedure.
MEAT RECIPES
SEASONED ROAST
Apple and Sage Pork
1.
2.
3.
4.
5.
6.
7.
8.
9.
7. When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.
NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is
removed.
boned loin pork (with rind on)
Seasoning
1-2 cups sage and onion stuffing mix
1/2 cup dried apples, chopped
8-10 prunes, pitted and chopped
125 g toasted silvered almonds
Following instructions on the packet prepare stuffing.
Add apples, prunes and almonds. Mix well.
Pack loosely down the centre of meat. Roll up tightly and secure with string.
Sprinkle rind with salt.
Place the meat on a small roasting rack fat side down in a casserole dish.
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
Cook on Sensor Cook MEAT 6 "Seasoned Roast".
When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
After cooking, stand covered with aluminium foil 5-15 mins. before carving.
Apricot Lamb
1.
2.
3.
4.
5.
6.
Fruity Beef
1.
2.
3.
4.
5.
6.
7.
8.
topside beef
Sauce
Seasoning
1 1/2 cups stuffing mix
125 ml fruit chutney
water to mix
1 tablespoon oil
1 tablespoon Worcestershire Sauce
1 tablespoon curry powder
2 teaspoons mustard powder
1 tablespoon sweet sherry
Prepare beef to be seasoned by cutting a pocket in the centre.
Mix sauce ingredients together and put to one side.
Prepare enough seasoning by following instructions on the packet. Place loosely into
prepared packet. Tie meat with string.
Brush sauce over meat. Place the meat on a small roasting rack fat side down in a
casserole dish.
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
Cook on Sensor Cook MEAT 6 "Seasoned Roast".
9.
12
loin of forequarter lamb (deboned)
1 packet dried apricots
250 ml apricot nectar
1 tablespoon cornflour
Unroll meat. Place dried apricots down the centre 2 rows deep.
Roll up tightly and secure with string.
Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool
slightly.
Pour apricot juice over the meat and marinade 1-2 hours.
Remove meat from the marinade, place the meat on a small roasting rack fat side down
in a casserole dish.
Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the
sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap
with a carving fork 8 times around edges. (See page 0)
Cook on Sensor Cook MEAT 6 "Seasoned Roast".
When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER
is displayed, turn meat over and season.
After cooking, stand covered with aluminium foil 5-15 mins. before carving.
When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired
menu appears in the display.
DESSERTS MENU GUIDE
No.
1
2
Menu
Cake
Packet cake
Weight
Range
Initial
Temperature
(approx.)
1 packet
+20°C
Room temperature
Stewed Fruit
0.1-1.0 kg
Fruit (apples, pears etc.)
Pudding
3
Crunch
Self-Raising Flour
cocoa powder
caster sugar
milk
dark cooking chocolate, melted
butter,melted
brown sugar
cocoa, extra
boiling water
4
Muesli Delight
can pie apples
White Wings butter cake mix
butter, cut into thin slices
brown sugar
coconut
crushed nuts
cinnamon
Ingredients;
• Wash, peel and core fruit. Remove stone if necessary and slice
thinly.
• Place in a Pyrex® bowl.
• Cover with a glass lid or plastic wrap.
• After cooking, stand covered and stir.
+3°C
Refrigerated
sour cream
can sliced peaches, drained
White Wings butter cake mix
toasted muesli
coconut
butter, melted
Standing
Time
(minutes)
3
1–5
3–5
2-4 serves
4-6 serves
6-8 serves
1/2 cup
1 tbs
1/4 cup
1/4 cup
50 g
30 g
1/2 cup
1 tbs
1 cup
3/4 cup
2 tbs
1/3 cup
1/2 cup
100 g
60 g
3/4 cup
2 tbs
1 1/2 cups
1 1/4 cups
3 tbs
1/2 cup
3/4 cup
150 g
90 g
1 1/4 cups
3 tbs
2 1/2 cups
• Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk,
chocolate and butter. Mix until smooth.
• In a separate bowl, mix brown sugar, extra cocoa powder and
boiling water. Pour over mixture.
• After cooking, stand.
3–5
2-4 serves
4-6 serves
6-8 serves
400 g
1/2 cup
50 g
1 tbs
1 tbs
1 tbs
1/2 ts
600 g
3/4 cup
75 g
2 tbs
2 tbs
2 tbs
1 ts
800 g
1 1/2 cups
150 g
3 tbs
3 tbs
3 tbs
1 ts
•
•
•
•
Place pie apple in a shallow dish.
Sprinkle evenly with dry cake mix.
Layer sliced butter over cake mix.
Combine brown sugar, coconut, nuts and cinnamon. Sprinkle
over butter.
• After cooking, stand.
3–5
2 – 8 serves
Serve
5
Follow ingredient instructions on packet.
Mix all ingredients with a fork throughly.
Pour into microwave ring container. –Approx. 21 cm.
After cooking stand before turning out.
2 – 8 serves
Serve
Ingredients;
•
•
•
•
2 – 8 serves
Serve
Ingredients;
Procedure
2-4 serves
4-6 serves
6-8 serves
3/4 x 300 g carton
425 g can
1/2 cup
3/4 cup
2 tbs
35 g
300 g carton
825 g can
1 cup
1 1/2 cups
1/4 cup
66 g
300 g carton
3 x 425 g can
1 cup
2 cups
1/2 cup
95 g
13
• Spread sour cream evenly over base of pie plate. Sprinkle with
drained peaches.
• Combine butter cake mix, muesli, coconut and butter. Mix well.
• Spread muesli over peaches.
• After cooking, stand.
When you defrost the following menus with EXPRESS DEFROST, press the
EXPRESS DEFROST pad until the desired menu appears in the display.
EXPRESS DEFROST MENU GUIDE
No.
1
Menu
Quantity
min-max
(kg's)
Standing
Time
(minutes)
Fish Fillets
0.5
• Place fish fillets on a defrost rack.
• When the oven has stopped, turn over and separate into pieces.
• After defrost time, stand covered with aluminium foil.
5
Chicken Fillets
0.5
• Place chicken fillets on a defrost rack.
• When the oven has stopped, turn over and separate into pieces.
• After defrost time, stand covered with aluminium foil.
5
Sausages / Minced Meat
0.5
• Place sausages / minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and shield
edges with foil strips.
• After defrost time, stand covered with aluminium foil.
5
2
3
Procedure
NOTE: When freezing minced meat, shape it into flat even sizes.
For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
14
When you defrost the following menus with EASY DEFROST, press the EASY DEFROST
pad until the desired menu appears in the display.
EASY DEFROST MENU GUIDE
No.
Menu
Quantity
min-max
(kg's)
0.1-3.0
• Place frozen minced meat on a defrost rack.
• When the oven has stopped, remove defrosted portions of mince, turn over and
shield edges with foil strips.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Steak/Chops
Fish Fillets
0.1-3.0
0.1-1.0
• Shield thin end of chops or steaks with foil.
5-30
• Position the food with thinner parts in the centre in a single layer on a defrost rack.
(Steak/
If pieces are stuck together, try to separate as soon as possible.
Chops)
• When the oven has stopped, remove defrosted pieces, turn over and shield the warm
5-15
portions of remaining pieces.
(Fish fillets)
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
Chicken Pieces
0.1-3.0
• Shield the exposed bone with foil.
• Place chicken pieces on a defrost rack.
• When the oven has stopped, remove any defrosted pieces, turn over and shield the
warm portions of remaining pieces.
• After defrost time, stand covered with aluminium foil.
• See NOTE below.
5-15
Poultry
1.0-4.0
• Remove from original wrapper. Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• When the oven has stopped, turn over and shield the warm portions.
• After defrost time, stand covered with aluminium foil.
N.B. After standing run under cold water to remove giblets if necessary.
5-50
Roast Meat
Beef/Pork
Lamb
•
•
•
•
5-60
0.5-3.0
0.5-2.5
2
3
4
Bread
6
Standing
Time
(minutes)
Minced Meat
Beef
1
5
Procedure
1-6 slices
Shield the bone and the edge with foil strips about 2.5cm wide.
Place joint with lean side face upwards (if possible) on a defrost rack.
When the oven has stopped, turn over and shield the warm portions.
After defrost time, stand covered with aluminium foil.
• Separate slices and place between paper towel on turntable.
• After defrosting, stand.
Foods not listed in the Guide can be defrosted using M•LOW setting.
NOTE: When freezing minced meat, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
15
5-20
1
RECIPES
INDEX
MEAT
APRICOT AND ALMOND CRUSTY LAMB
BEEF STROGANOFF
CHILLI CON CARNE
CHINESE BEEF
CORNED MEAT
CRUSTY ROSEMARY LAMB
GOLDEN CURRY SAUSAGES
HERBED LOIN OF LAMB
HONEY ROAST LAMB
INDIAN CURRY LAMB
ITALIAN SPAGHETTI SAUCE
LASAGNE
MINTED PICNIC LOAF
SHEPHERD'S PIE
SPRINGTIME LAMB CASSEROLE
VEAL Á LA MEDALLION
VEAL AND AUBERGINE
POULTRY
APRICOT CHICKEN
LEMON AND HERB CHICKEN LEGS
CHICKEN AND PENNE SALAD
CHICKEN AND MACARONI BAKE
CHICKEN CACCIATORE
CHICKEN FILLET BURGERS
CHICKEN FRICASSEE
CHICKEN IN A POT
CHICKEN PROVENCALE
CHICKEN TERRINE
CHICKEN WITH BACON AND
LEEK SEASONING
CRUNCHY CAMEMBERT CHICKEN
HONEY CHICKEN LEGS
ROAST CHICKEN
SEASONED CHICKEN PARCELS
TANDOORI CHICKEN
K
H
J
J
H
G
H
I
K
J
I
G
J
G
H
I
I
N
N
L
N
O
O
L
L
M
M
L
O
N
O
M
M
SEAFOOD
AVOCARDO SCALLOPS
BOUILLABAISSE
CHEESY SALMON CANNELLONI
CRAB MORNAY
GARLIC MUSSELS
GARLIC PRAWNS
PAELLA
PRAWN CREOLE
SEAFOOD LAKSA
SEAFOOD LASAGNE
SESAME PRAWNS
SMOKED SALMON TAGLIATELLE
SQUID IN TOMATO AND WINE SAUCE
THAI SCALLOPS WITH VERCAMILLI
NOODLES
VEGETABLES
CAULIFLOWER AU GRATIN
CAULIFLOWER POLONAISE
CHOKOS WITH SOUR CREAM AND BACON
EASY HOME-MADE RICE RISOTTO
HONEY CARROTS
HONEY GINGERED VEGETABLES
HOT CURRIED SLAW
MINESTRONE
POTATOES PIZZAIOLA
POTATO, AVOCADO AND ONION SALAD
PUMPKIN SALAD
SCALLOPED POTATOES
SQUASH WITH YOGHURT
STUFFED BAKED POTATOES
SUNSHINE BRUSSELS SPROUTS
VEGETABLE PLATTER
16
S
S
P
R
R
P
P
Q
Q
R
R
Q
S
Q
T
W
U
T
T
V
V
U
W
U
W
T
V
U
V
T
DESSERTS
AUSTRALIAN FRUIT CAKE
BAKED APPLES
BREAD AND BUTTER PUDDING
CALIFORNIAN APPLE CRUNCH
CARAMEL RICE PUDDING
CHOCOLATE MOUSSE
CHOCOLATE CAKE
CHOCOLATE SELF-SAUCING PUDDING
X
X
Y
X
Y
Y
X
Y
CHARTS
Z
DEFROSTING
FRESH VEGETABLE CHART
\
FROZEN VEGETABLE CHART
]
GENERAL INFORMATION
a-c
GLOSSARY OF TERMS
a
GUIDE TO COOKING EGGS
]
MICROWAVE OVEN ROASTING CHART
[
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE-FOOD CHART `
RICE AND PASTA COOKING CHART
]
MEAT
CRUSTY ROSEMARY LAMB
LASAGNE
Serves 4-6
1
/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary
1.5 kg leg lamb
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
240 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.
2. Place fat side down on a rack.
3. Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes
on MEDIUM HIGH (for well done).
4. Turn over halfway through cooking, shielding shank with foil to prevent
overcooking. Spread combined ingredients over leg of lamb.
Allow to stand 10 minutes covered with foil before carving.
SHEPHERD'S PIE
4 large potatoes (approx.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
Serves 8
CHEESE SAUCE INGREDIENTS
90 g butter
1
/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
Serves 6-8
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
60 g grated chedder cheese
MEAT SAUCE METHOD
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,
stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.
CHEESE SAUCE METHOD
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until smooth
consistency forms.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20-22 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50
seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 20 x 20 cm deep casserole dish
2. Dip lasagne sheets in hot water, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 20-22 minutes on MEDIUM HIGH.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
17
SPRINGTIME LAMB CASSEROLE
11/2 packets (45 g) French onion soup
/4 cup plain flour
750 g lamb, cubed
3 spring onions, quartered
2 carrots, thinly sliced
3
/4 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
200 mL carton sour cream
1
BEEF STROGANOFF
Serves 4
2 teaspoons parsley
2 teaspoons chives
Serves 6
1 kg rump steak, cut into strips
/2 cup plain flour
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
11/2 cups beef stock
1
/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
1
1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss
the lamb in flour mixture, coating thoroughly.
2. Add onions and carrots, stir in chicken stock and mix well.
3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.
4. Add corn, celery, parsley and chives. Mix well.
5. Cook a further 4-5 minutes on MEDIUM.
6. Add sour cream, stand covered for 3 minutes.
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on
MEDIUM.
5. Serve with boiled rice.
GOLDEN CURRY SAUSAGES
CORNED MEAT
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
11/2 cups water
2
1
2
1
2
Serves 4-6
tablespoons plain flour
carrot, grated
tablespoons Worcestershire sauce
tablespoon brown sugar
tablespoons brown vinegar
Serves 6-8
2 tablespoons brown sugar
2 tablespoons malt vinegar
4 cups hot water
1.5 kg corned meat
1. Place corned meat in a casserole dish just large enough to contain it.
2. Add sugar, vinegar and water.
3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway
through cooking. Allow to stand covered with foil for 10 minutes before
serving.
4. Serve with white sauce.
1. Pierce sausages with a fork twice. Arrange on a microwave rack.
2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through
cooking. After cooled, slice into rounds.
3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water
together in a jug.
4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes
on HIGH, or until onions become transparent.
5. Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes
on MEDIUM.
6. Serve hot with Balsmati rice and pappadums.
18
VEAL À LA MEDALLION
1 kg veal, cubed
/2 cup plain flour
salt and pepper
3
/4 cup water
1 cup finely chopped shallots
2 carrots, thinly sliced
1
HERBED LOIN OF LAMB
Serves 4-6
Serves 8
1
/2 cup white wine
/4 cup oil
3 cloves garlic, crushed
freshly ground black pepper
2 teaspoons rosemary spikes
1 kg loin of lamb
1
/2 teaspoon grated lemon rind
2 rashers bacon, chopped
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives
1
1. Toss veal in flour. Place in a 3-litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.
2. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during
cooking.
3. Stir in mushrooms and sour cream.
4. Cover and cook a further 5-7 minutes on MEDIUM.
5. Sprinkle with chives.
1. Mix all ingredients except lamb together to form a marinade.
2. Place loin of lamb in large shallow dish and pour over marinade; leave
overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes
on MEDIUM (for well done). Turn meat over halfway through cooking.
5. Allow to stand 10 minutes covered with foil before carving.
VEAL AND AUBERGINE
ITALIAN SPAGHETTI SAUCE
Serves 4-6
750 g veal, diced
1 Iarge aubergine or eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
3 shallots, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley, chopped
2 tablespoons tomato paste
Serves 4-6
500 g topside mince
1 onion, chopped
2 clove garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
1. Toss veal in combined flour, fresh sage, chicken stock powder and black
pepper.
2. Stir in bacon, shallots, crushed tomato, yellow capsicum, tomato paste and
aubergine.
3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
19
CHINESE BEEF
750 g blade or round steak, cubed
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1
/2 cup beef stock
1
/2 cup oyster sauce
MINTED PICNIC LOAF
Serves 4-6
2 cloves garlic
140 g can crushed tomato
1 packet tomato soup mix
1 onion, minched
200 g Fresh baby corn
2 tablepoons sesami oil
170 g snow peas, sliced
1 red capsicum, sliced
1
/4 cup sesami seeds
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
500 g sausage mince
500 g minced beef
2 tablespoons chopped fresh mint
TOPPING
1 cup grated fresh tasty cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1. In a 3-litre casserole dish, combine meat , garlic and sesami oil; mix well.
Cook 1 minute on HIGH.
2. Add onions and carrots.
3. In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.
4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during
cooking.
5. Add baby corn and capsicum. Cover and cook a further 10-11 minutes on
MEDIUM, stirring once during cooking.
6. Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.
7. Sprinkle toasted sesame seeds over the top.
INDIAN CURRY LAMB
Serves 6-8
1.
2.
3.
4.
5.
Mix onion, garlic, tomato and soup mix in bowl.
Add mince and mint; mix well.
Press mixture into an 11 x 25 cm loaf dish lined with paper towels.
Cook for 22-24 minutes on MEDIUM HIGH.
Drain excess liquid from loaf dish.
TOPPING
1. Combine topping ingredients and press evenly over loaf. Cook for a further
7-8 minutes on MEDIUM HIGH.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.
Serves 4-6
1 tablespoon curry paste
400 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
CHILLI CON CARNE
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
Serves 4-6
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
20
APRICOT AND ALMOND CRUSTY LAMB
HONEY ROAST LAMB
Serves 4
1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard
200 g dried apricots, finely chopped
/2 cup shelled blanched almonds
1
/2 cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam
1
1.
2.
3.
4.
Serves 4-6
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10
minutes covered with foil before carving.
Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.
Brush lamb with apricot jam.
Place apricot crust on top of lamb.
Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to
stand 10 minutes before carving.
21
POULTRY
CHICKEN IN A POT
1.5 kg chicken thighs
/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4-6
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
No.15 chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1 Iarge cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
1.
2.
3.
4.
5.
Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
Stir in breadcrumbs, egg yolk and seasonings. Mix well.
Fill cavity of chicken with stuffing and secure with a toothpick.
Brush chicken with extra melted butter.
Place chicken on a rack, breast-side down, cook for 14-16 minutes on
MEDIUM HIGH.
6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN FRICASSEE
Serves 4
CHICKEN PENNE SALAD
Serves 4
1
/4 cup cream
/4 teaspoon nutmeg
400 g drained artichoke hearts
1
/2 cup grated cheddar cheese
Serves 6
No.15 chicken
20 g butter
1 packet picador cheese
1 cup chicken stock
1
/2 red capsicum, chopped
1
/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour, cook a further
40 seconds.
3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 11/2-Iitre casserole dish. Sprinkle cheese over the top. Cook a
further 10-12 minutes on MEDIUM.
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway
through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
22
CHICKEN PROVENCALE
1
/2 cup white wine
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped
1
/2 cup black olives
SEASONED CHICKEN PARCELS
Serves 4
1 teaspoon curry powder
1.25 kg chicken pieces
(or 4 marylands)
250 g button mushrooms
chopped parsley
3 spring onions, chopped finely
1
/2 cup fresh (white) bread crumbs
1 clove garlic, minced
1 egg yolk
1
/2 cup pine nuts, chopped finely
100 g smoked bacon
3
/4 cup vintage cheddar, grated
2 tablespoons finely chopped fresh
basil
2 Iarge chicken breasts
20 g melted butter
1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.
2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.
3. When oven stops, stir in mushrooms. Cover and cook for a further 3-4
minutes on MEDIUM HIGH.
4. Sprinkle with parsley.
1.
2.
3.
4.
5.
6.
CHICKEN TERRINE
TANDOORI CHICKEN
60 g butter
6 shallots, chopped
1
/2 cup flour
1 cup chicken stock
1 cup milk
1
/4 teaspoon tabasco sauce
pepper
Serves 6-8
250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns,
chopped
3 teaspoons gelatine
1
/2 cup water
6 rashers bacon
Mallet chicken breasts until flat.
Mix all other ingredients in a small bowl.
Place mixture in the centre of the chicken breast.
Roll and tie chicken with string so as no filling is exposed.
Place in casserole dish and brush with butter.
Cook 16 minutes on MEDIUM HIGH. Turn over halfway during cooking.
2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin
1
/2 teaspoon black pepper
3 teaspoons ground coriander
2 whole cloves
1. Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1
minute on HIGH.
2. Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring
every 2 minutes.
3. Stir in tabasco sauce and pepper.
4. Beat cream cheese. Gradually stir in the sauce. Add chicken and peppercorns.
5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to
chicken mixture.
6. Line 25 x 11 cm loaf dish with paper towel and place bacon across paper
towel.
7. Cover with paper towel and cook for 3-5 minutes on HIGH.
8. Remove top layer of paper towel.
9. Pour in chicken mixture. Refrigerate overnight.
10. Turn out and slice. Serve with Melba toast.
Serves 4
Serves 4-6
1
/4 teaspoon cinnamon
1 bay leaf
1
/2 teaspoon turmeric
1
/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt
1. Pureé chillies, onion, garlic, ginger and lemon juice until smooth.
2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small bowl.
3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.
4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.
5. Cover and marinate overnight, stirring occasionally.
6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn
over halfway through cooking.
7. Serve with boiled rice.
23
CHICKEN AND MACARONI BAKE
No. 15 chicken
20 g butter, melted
2 cups macaroni
1
/4 cup plain flour
300 mL sour cream
1 cup chicken stock
LEMON AND HERB CHICKEN LEGS
Serves 4-6
2 tablespoons chopped parsley
1 teaspoon basil
2 teaspoons tarragon
2 teaspoons dill
2 teaspoons seeded mustard
1 teaspoon paprika
salt and pepper
1 teaspoon sesame seeds
30 g butter, melted
8 large chicken drumsticks
100 g vintage chedder cheese
100 g mozzarella cheese
100 g romano cheese
1 tablespoon chopped parsley
1. Brush chicken with butter melted for 20 seconds on HIGH. Place on a
roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway
through cooking. Cool.
2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22
minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together plain flour, sour cream and chicken stock.
5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided
casserole dish and cook for 12-14 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.
APRICOT CHICKEN
1 cup sour cream
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1
/4 teaspoon tabasco sauce
1. Mix parsley, basil, tarragon, dill, mustard, paprika, salt and pepper, sesame
seeds and butter together in a small bowl.
2. Using a sharp knife, lift skin back from the chicken drumsticks.
3. Spread a teaspoon of herb mixture between skin and chicken.
4. Combine sour cream, lemon rind, lemon juice, tabasco sauce with any
remaining herb mixture. Mix well.
5. Place drumsticks in a large casserole dish. Pour the lemon baste over the
drumsticks.
6. Cook for 18-22 minutes on MEDIUM HIGH, turning over halfway through
cooking.
7. Allow to stand covered with foil for 10 minutes before serving.
Serves 4
1000 g chicken breast fillets, cubed
2 packets French onion soup
2 tablespoons plain flour
500 mL apricot nectar
400 g dried apricot, halves
1.
2.
3.
4.
5.
6.
7.
Serves 4
HONEY CHICKEN LEGS
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
Toss chicken in combined French onion soup and plain flour.
Place in a 3-litre casserole dish and cover with a glass lid.
Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.
Add apricot nectar and apricots.
Cook, covered, for 13-15 minutes on MEDIUM HIGH.
Stir and stand, covered 5 minutes before serving.
Serve hot with pasta.
Serves 4
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a roasting rack. Cook for 16-18 minutes on MEDIUM HIGH, turning over halfway through cooking.
24
CHICKEN CACCIATORE
CHICKEN FILLET BURGERS
Serves 6
6 chicken thighs
/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1
/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
3 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
1
TOPPING 1 HAWAIIAN
TOPPING 2 MEDITERRANEAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
4 pieces of procecuttio
4 pieces of marinated vegetables such
as eggplant of roast capsicum
1
/4 cup grated vintage cheese
1
/4 cup Parmesan cheese
1.
2.
3.
4.
5.
6.
7.
1. Place chicken, flour and Season All salt into a freezer bag. Toss until
chicken is coated.
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,
tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre
casserole dish.
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on MEDIUM HIGH.
5. Garnish with black olives.
CRUNCHY CAMEMBERT CHICKEN
Serves 4
Brush fillets with butter.
Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
Place chicken fillets onto a roasting rack.
Cook for 8-10 minutes on MEDIUM HIGH, turning halfway through cooking.
Layer topping on chicken, finishing with cheese.
Cook for 4-6 minutes on MEDIUM.
Serves on a roll with salad.
ROAST CHICKEN
Serves 4
No.15 chicken
30 g butter, melted
Season All salt
Serves 6
1.
2.
3.
4.
5.
6.
7.
8.
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1
/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 30-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
25
Wash and dry chicken well.
Tie legs of chicken together with string.
Place breast-side down on a roasting rack.
Baste with butter and sprinkle with Season All salt.
Cook for 14-16 minutes on MEDIUM HIGH.
Turn chicken over. Baste with butter and sprinkle with Season All salt.
Cook a further 14-16 minutes on MEDIUM HIGH.
Allow to stand covered with foil for 10 minutes before serving.
SEAFOOD
PAELLA
3 cups brown rice
6 cups chicken stock
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
4 ripe tomatoes, chopped
1
/4 cup tomato paste
1 cup frozen peas
1 red capsicum, diced
1 green capsicum, diced
CHEESY SALMON CANNELLONI
Serves 8
1
/2 teaspoon turmeric
paprika
2 cups white wine
1 kg fish fillets, cubed
24 green prawns, peeled with
tails intact and deveined
2 calamari tubes, sliced into
rings
6 mussels
Serves 4-6
1 large packet cannelloni
250 g ricotta cheese
90 g cheddar cheese
salt and pepper to taste
2 eggs lightly beaten
210 g red salmon, drained with bones removed
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons of extra cheddar cheese
375 g jar pasta sauce
1. Combine rice and chicken stock together in a large casserole dish. Cook
for 45-50 minutes on HIGH, until tender.
2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on HIGH.
3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
HIGH, stirring halfway through cooking.
4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
HIGH, stir in cooked rice.
5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets.
Cover and cook for 4-6 minutes on MEDIUM. Remove fish.
6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on
MEDIUM until prawns turn pink. Remove from wine.
7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM
HIGH, until mussels open.
8. Gently fold seafood into rice mixture.
9. Cover and reheat Paella for 14-16 minutes on MEDIUM.
10. Serve with French bread.
1. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice and mix well.
2. Place a spoonfuls of salmon mixture into cannelloni shells until full.
3. Place in a single layer in a shallow dish.
4. Pour pasta over cannelloni and smooth over with the back of a spoon to
ensure all sections of pasta are covered with sauce.
5. Cook for 14 minutes on MEDIUM HIGH.
6. Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM
HIGH for a further 2-4 minutes.
7. Sprinkle with chopped parsley to serve.
GARLIC PRAWNS
Serves 4
24 green king prawns
3 tablespoons butter
3 cloves garlic, crushed
1 tablespoon chopped parsley
1. Peel and devein prawns, leaving tails in tact.
2. Combine butter and garlic. Cook for 1 minute on HIGH.
3. Stir in prawns and cook for 4-6 minutes on MEDIUM, tossing every 2
minutes.
4. Serve in individual dishes sprinkle with parsley.
26
THAI SCALLOPS WITH VERCAMILLI
NOODLES
Serves 4
500 g scallops
2 tablespoons butter
2 cloves garlic
1 tablespoon chopped lemon grass
1 tablespoon fresh chives, chopped
1 tablespoon fish sauce
SMOKED SALMON TAGLIATELLE
1 teaspoon sesame oil
1 teaspoon caster sugar
2 tablespoons sweet Indonesia
soy sauce
1 red hot chilli
200 g vercemilli noodles
500 g tagliatelle pasta
60 g butter
100 g smoked salmon
200 g snow pease, trimmed
100 g button mushrooms,
finely sliced
Serves 4
2 cloves fresh garlic
2 small shallots, finely sliced
600 g thickened cream
1 tablespoon fresh dill
1 cup parmesan cheese
1. In a large bowl combine sesame oil, butter, chilli and garlic. Cook for 2
minutes on HIGH.
2. Stir in sugar, soy sauce, ginger, lemongrass, fish sauce and scallops. Stir
well.
3. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.
4. Place vercamilli in hot water, and let stand until noodles are transparent and
have collapsed.
5. Serve scallops on a bed of noodles, sprinkled with coriander and chives.
1. Place tagliatelle in a large bowl with 4 cups of hot tap water. Cook for 14-16
minutes on HIGH, stirring halfway.
2. In a large bowl cook garlic, butter and shallots for 1 minute on HIGH.
3. Add trimmed whole snow peas and button mushrooms, and cook for a
further 2 minutes on HIGH.
4. In a large shallow dish combine vegetables, pasta, cream smoked salmon
and dill. Stir gently until pasta is well coated.
5. Heat for 5 minutes on MEDIUM.
6. Sprinkle Parmesan cheese over pasta and heat for 3 minutes on HIGH.
SEAFOOD LAKSA
PRAWN CREOLE
1 tablespoon lemon grass
270 mL coconut cream
2 fish fillets or 300 g king prawns or both
1 tablespoon oil
1-2 tablespoons Laksa paste
Serves 4-6
1 tablespoon fish fillets
1 packet of bean shoots
2 cloves garlic minced
1 packet of vercamelli noodles
4 cups fish stock
1 tablespoon butter
1 medium onion, chopped
1 capsicum, chopped
1 stick celery, sliced
2 tablespoons flour
425 g can whole tomatoes
1
/2 cup tomato paste
1. In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on
HIGH stirring once during cooking.
2. Add fish sauce, fish stock and cook for 3 minutes on HIGH.
3. Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM.
Stir through coconut cream and cook for a further 2 minutes.
4. Add noodles to a large bowl of boiling water and let stand for 5-10 minutes,
or until noodles collapse.
5. In a serving bowl place bean shoots, noodles and then Laksa soup.
6. Garnish with freshly torn coriander and fried onion flakes.
Serves 4
1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar
1
/2 teaspoon salt
1
/2 teaspoon chilli powder
500 g green prawns, peeled and deveined
1. In a large bowl, combine butter, onion, capsicum and celery. Cook for
4-5 minutes on HIGH.
2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and
chilli powder; mix well.
3. Cook, uncovered, for 5 minutes on HIGH, stirring once.
4. Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve
with rice.
27
SEAFOOD LASAGNE
125 g butter
11/2 cups plain flour
1 teaspoon dry mustard
4 cups milk
CRAB MORNAY
Serves 6-8
350 g fresh crabmeat or 2 x 170 g
cans crab meat, drained
5 cloves garlic, crushed
60 g butter
1
/3 cup plain flour
1
/2 teaspoon dry mustard
2 cups milk
500 g seafood marinara
1 packet precooked lasagne
noodles
11/2 cups grated tasty cheese
1. In a large bowl, melt butter for 1-2 minutes on HIGH.
2. Stir in flour and dry mustard. Cook for 11/2 minutes on HIGH.
3. Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick.
Stir every 2 minutes.
4. Stir in marinara. Cook for 4-6 minutes on MEDIUM.
5. Dip noodles, individually into a large bowl of boiling water.
6. Layer noodles over base of a 2-litre rectanglar casserole dish.
7. Cover noodles with 1/3 marinara sauce and 1/2 cup cheese.
Repeat process, ending with marinara sauce and cheese.
8. Cook for 17-19 minutes on MEDIUM.
9. Allow to stand for 10 minutes before serving.
SESAME PRAWNS
Serves 6
1 onion, finely chopped
1
/2 cup grated cheese
4 tablespoons tomato sauce
1
/2 teaspoon tobasco
2 teaspoons Worcestershire sauce
3 tablespoons cream
1. In a large bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard.
Cook for a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every 2 minutes.
3. Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce,
tabasco, Worcestershire sauce and cream.
4. Place into a 1-litre serving dish. Sprinkle with remaining cheese.
5. Cook for 8-10 minutes on MEDIUM.
6. Serve in volavaunt shells with a garden salad.
GARLIC MUSSELS
Serves 4
250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed
24 green king prawns (approx. 1 kg)
/4 cup port
1
/4 cup oil
1
/4 cup chopped parsley
3 shallots, finely chopped
lemon pepper to taste
1
/2 cup toasted sesame seeds
6 bamboo skewers
1
Serves 4 as entree
GARLIC BUTTER
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper
1. Wash mussels under running water; remove all traces of mud, seaweed and
barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.
2. In a large bowl, cover mussels with wine, water and garlic. Cook for
14-16 minutes on MEDIUM or until open, removing from liquid as they open.
Discard unopened mussels.
1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.
2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.
Marinate for 1-2 hours.
3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.
4. Place skewers on a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn
over halfway.
5. Serve with satay sauce and rice.
GARLIC BUTTER
1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper.
Pour 1/2 garlic sauce over mussels; toss well.
2. Arrange mussels in serving bowl and pour remaining sauce over mussels.
28
SQUID IN TOMATO AND WINE SAUCE
500 g squid tube
/2 teaspoon meat tenderiser
(optional)
1 tablespoon cornflour
1 tablespoon olive oil
1 spring onion, chopped
1
AVOCARDO SCALLOPS
Serves 6
1 clove garlic, crushed
410 g can tomato purée
1
/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil
4 avocardos, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith Apple
1
/2 teaspoon cumin
1
/2 teaspoon coriander
1
/2 teaspoon turmeric
1 tablespoon flour
1
/2 cup cream
1 tablespoon fresh chives, chopped
2 tablespoons mozzarella cheese, grated
1 teaspoon paprika
Lemon juice
1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.
2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.
3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
HIGH.
4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until
squid is firm.
5. Sprinkle with fresh basil.
6. Serve with French bread and tossed salad.
BOUILLABAISSE
6 mussels
750 g scallops
500 g green prawns,
peeled and deveined
500 g firm fish fillets,
cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil
1 onion, finely chopped
1. Halve avocardos, remove seed and brush with lemon juice to prevent
browning.
2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.
Cover and cook for 5-6 minutes on HIGH.
3. Stir in cream, blending well.
4. Add the scallops to the mixture and cook for a further 14-16 minutes on
MEDIUM. Stir during cooking and after cooking.
5. Scoop mixture into advocardo hallows. Sprinkle with mozzarella and paprika.
6. Cook for 1 minute on HIGH or until cheese has melted.
7. Garnish with Chives, serve hot.
Serves 8
1 clove garlic, crushed
11/2 cups fish stock
425 g can tomatoes, puréed
1
/2 cup white wine
2 tablespoons tomato paste
1
/4 teaspoon turmeric
grated rind of 1 lemon
salt and pepper
basil
1. Wash and clean seafood.
2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.
3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on HIGH, stirring halfway through cooking.
4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM
HIGH or until mussels open. Discard any which stay closed.
5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on MEDIUM HIGH.
6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes
on MEDIUM HIGH or until fish flakes.
7. Garnish with fresh basil.
Serves 4
29
VEGETABLES
CAULIFLOWER AU GRATIN
SCALLOPED POTATOES
Serves 4-6
Serves 4-6
500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard
1
/2 cup grated cheese
paprika
3 large potatoes (approx. 500 g), peeled and sliced thinly
1
/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika
1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.
2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.
3. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring
every minute.
5. Stir in cheese until melted.
6. Pour over cauliflower. Sprinkle with paprika.
7. Cook for 2-4 minutes on MEDIUM HIGH.
1. Place potatoes in a round or oval shallow dish, add water, cover, and cook
for 6-8 minutes on HIGH.
2. Drain off water.
3. Arrange sliced onion over potatoes.
4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle
with cheese and a little paprika if desired.
5. Cook uncovered, 6 minutes on MEDIUM HIGH.
HONEY CARROTS
EASY HOME-MADE RICE RISOTTO
Serves 6-8
500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey
1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,
e.g. carrots, zucchinis, mushrooms
1.
2.
3.
4.
Serves 4
1 teaspoon garlic, minced
1 teaspoon sesami seeds
Combine all ingredients in a casserole dish.
Cover and cook for 5-6 minutes on HIGH.
Stand covered for 3 minutes before serving.
Sprinkle with toasted sesami seeds.
VEGETABLE PLATTER
Serves 4
200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced
1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes
on HIGH. Stir well.
2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir
while cooking.
3. At the end of this time, all the liquid will have been absorbed.
4. Leave to stand for 5 minutes and stir with a fork before serving.
1. Arrange vegetables in a shallow dish with the harder vegetables positioned
around the outside and the softer vegetables in the centre.
2. Cover with a lid or plastic wrap.
3. Cook for 4-6 minutes on HIGH.
4. Stand covered for 3 minutes, before serving.
30
POTATO, AVOCADO AND ONION SALAD
MINESTRONE
Serves 6
1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter
1
/2 cup mayonnaise
150 mL sour cream
black pepper
1 large avocado, cubed
chives
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped
2 zucchinis, chopped
1
/2 cup past a shells
3 cups beef stock
2 x 400 g cans peeled tomatoes, chopped
salt and pepper
parmesan cheese
425 g can drained red kidney beans
(optional)
1. Combine butter and onion in a large casserole dish. Cook for 2-3 minutes on
HIGH.
2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.
3. Add celery and zucchini. Cover and cook for 3 minutes on HIGH. Add stock,
undrained tomatoes, salt and pepper to taste. Cook, covered, for 15-20
minutes on HIGH, stirring occasionally.
4. Serve hot, topped with parmesan cheese.
1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.
Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.
2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6
minutes on HIGH, stirring twice.
3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.
4. Toss in onions and avocado; sprinkle with chives.
CHOKOS WITH
SOUR CREAM AND BACON
Serves 6
STUFFED BAKED POTATOES
Serves 4
4 large potatoes
1
/4 cup milk
1
/4 cup cream
1
/2 cup grated cheddar cheese
30 g butter
2 teaspoons dried parsley flakes
1
/4 teaspoon dry mustard
paprika
Serves 4-6
2 rashers bacon, chopped
3 medium chokos (500 g), peeled, cored and thinly sliced
150 mL sour cream
1
/4 teaspoon dried basil leaves
1
/4 teaspoon dried oregano leaves
1
/2 cup grated tasty cheese
6 shallots, chopped
1. Pierce potatos with a fork; place on turntable. Cook for 10-12 minutes on
HIGH. Stand in foil for 5 minutes.
2. Cut a thin slice from top of each potato; scoop out cooked potato with a
spoon, leaving a thin shell.
3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix
well until no lumps remain.
4. Spoon mixture into each potato shell. Place on a plate.
5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,
until cheese is melted.
1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent
paper.
2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH
or until tender.
3. Combine sour cream, basil, oregano, cheese and shallots with chokos.
4. Sprinkle with bacon.
5. Cook for 1-2 minutes on HIGH.
31
HOT CURRIED SLAW
1
/2 large cabbage, finely shredded
1 large carrot, grated
1
/2 cup chicken stock
1 onion, peeled and halved
4 whole cloves
2 cloves garlic
2 bay leaves
HONEY GINGERED VEGETABLES
Serves 6-8
1
/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced
1
/2 cup pecans
salt and pepper
60 g butter
2 tablespoons plain flour
1 tablespoon curry powder
3
/4 cup cream
1
/4 cup dry breadcrumbs
2 teaspoons butter, extra
1. In a large casserole dish, place cabbage, carrot, stock, onion halves with
cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for
10-12 minutes on HIGH, stirring halfway through cooking.
2. Remove onion and bay leaves.
3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.
Cook for 45 seconds on HIGH.
4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with breadcrumbs and dot with extra butter.
5. Cook, covered for 5-6 minutes on HIGH.
6. Serve hot.
SQUASH WITH YOGHURT
Serves 6
1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for
3-4 minutes on HIGH.
2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.
3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.
4. Spoon onto a serving plate. Sprinkle with pecans.
SUNSHINE BRUSSELS SPROUTS
Serves 4-6
500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper
Serves 4
500 g Brussels sprouts
30 g butter
1 small onion, finely chopped
1
/2 cup milk
4 egg yolks, lightly beaten (ensure all yolks have broken)
2 tablespoons lemon juice
salt and pepper
1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.
2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice
prior to adding yoghurt.
3. Combine yoghurt, mustard and pepper and gently fold through the squash.
4. Serve hot.
1.
2.
3.
4.
Place Brussels sprouts into a pie plate.
Cover and cook for 3-5 minutes on HIGH.
Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.
Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,
stirring every minute.
5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.
32
POTATOES PIZZAIOLA
CAULIFLOWER POLONAISE
Serves 4-6
Serves 4-6
4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or 1/2 teaspoon dried) oregano
ground black pepper
500 g cauliflower
1 cup peanut butter
2 tablespoons honey
200 mL carton natural yoghurt
1 tablespoon parsley
1
/2 cup toasted pine nuts
1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring
halfway through cooking. Drain.
2. In a small bowl, combine butter and garlic and cook for 30 seconds on
HIGH.
3. Combine oregano and pepper to garlic mixture.
4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.
5. Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.
1. Trim cauliflower and break into florets.
2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on
HIGH.
3. Heat peanut butter and honey in a large jug for 40 seconds on HIGH.
4. Add yoghurt to the mixture, stir well.
5. Pour over cooked cauliflower. Sprinkle parsley, eggs and breadcrumbs and
sprinkle over peanut butter sauce.
6. Cook for 3-4 minutes on HIGH or until hot.
7. Serve hot with toasted pine nuts sprinkled on top.
PUMPKIN SALAD
Serves 6-8
1 kg pumpkin, peeled and cubed
2 tablespoons water
3
/4 cup walnuts
6 shallots, chopped
1
/4 cup finely chopped parsley
1
/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise
1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for
10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.
2. Refresh by running cold water over pumpkin. Drain and chill.
3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.
4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.
33
DESSERTS
CALIFORNIAN APPLE CRUNCH
BAKED APPLES
Serves 6-8
3
/4 cup walnuts
/4 cup brown sugar
2 teaspoons mixed spice
800 g can pie apple
11/2 cups White Wings buttercake mix
150 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
3 tablespoons crushed nuts
1 teaspoon cinnamon
1.
2.
3.
4.
5.
6.
1
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
4 large apples
2 tablespoons lemon juice
30 g butter, melted
1. Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.
2. Peel and core apples, brush with lemon juice.
3. Brush apples with butter. Toss in walnut mixture until evenly coated.
4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining
walnut mixture.
5. Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.
6. Serve with whipped cream.
Place pie apple in a shallow casserole dish.
Sprinkle evenly with dry cake mix.
Layer sliced butter over cake mix, covering completely.
Combine last 4 ingredients and sprinkle over sliced butter.
Cook for 9-11 minutes on HIGH.
Serve warm with whipped cream.
AUSTRALIAN FRUIT CAKE
Serves 4
CHOCOLATE CAKE
2 cups sugar
3
/4 cup cocoa
1 teaspoon baking powder
11/2 cups milk
Serves 4-6
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1
/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
1
/2 cup oil
13/4 cups plain flour
2 eggs
2 teaspoons vanilla
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes
on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm cake container.
4. Cook for 10-12 minutes on MEDIUM.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 10-12 minutes on MEDIUM.
7. Stand 5-10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
125 g philadelphia cheese
2 dessert spoons cocoa
1.
2.
3.
4.
Combine all ingredients together in a large bowl.
Beat together for 3 minutes on HIGH.
Pour into a greased microwave safe gugelhopf container.
Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
34
CHOCOLATE
SELF-SAUCING PUDDING
CARAMEL RICE PUDDING
Serves 4-6
90 g butter
11/2 cups self-raising flour
1
/2 cups caster sugar
3 tablespoons cocoa powder
3
/4 cup milk
150 g dark cooking chocolate, melted
1 cup brown sugar
3 tablespoons cocoa powder, extra
21/2 cups boiling water
1 cup rice
3 cups hot water
400 g can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
CHOCOLATE MOUSSE
Serves 4-6
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1
/4 cup caster sugar
4 slices multigrain bread, crusts removed
butter
3 tablespoons caster sugar
1
/4 cup sultanas
21/2 cups milk
1
/2 teaspoon vanilla essence
4 eggs, lightly beaten
3 tablespoons brown sugar
1
/4 teaspoon nutmeg
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a 1.25-litre pudding bowl.
3. Heat milk and vanilla for 3 minutes on HIGH. Gradually whisk into eggs.
Cook for 3-4 minutes on HIGH, stirring during cooking, or until thick.
4. Pour over bread mixture.
5. Sprinkle with brown sugar and nutmeg.
6. Cook for 15-20 minutes on MEDIUM LOW.
7. Allow to stand for 5-10 minutes before serving.
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
cinnamon sugar
1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on
HIGH, or until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
stirring every 20 seconds. (Caramel will boil over if not stirred.)
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel.
Pour into a 2-litre pudding bowl.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Cook for 3-5 minutes on MEDIUM.
6. Stand 5 minutes before serving.
1. Combine flour, cocoa, caster sugar in a Pyrex bowl. Stir in milk, chocolate
and butter. Mix until smooth.
2. In a separate bowl, mix brown sugar, extra cocoa powder and boiling water.
Pour over mixture.
3. Cook for 9-11 minutes on HIGH.
4. Stand 5 minutes before serving.
5. Serve hot with icecream.
BREAD AND BUTTER PUDDING
Serves 4-6
Serves 4
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated
1. Place chocolate, water and rum in a large heatproof bowl. Melt for 1 minute
on HIGH, stirring after 30 seconds. Stir in sugar.
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites
into chocolate mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
35
CHARTS
DEFROSTING TIMES AND TECHNIQUES
FOR SEAFOOD, BREAD AND PIES
DEFROSTING FROZEN FOODS
Procedure:
1. Remove wrapping from meat.
2. Place frozen meat on a defrost rack. Shield.
3. Defrost using MEDIUM LOW/DEFROST power level (30%).
4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince.
Turn over and shield. Continue defrosting.
DEFROSTING TIMES AND TECHNIQUES
FOR MEAT AND POULTRY
CUT
MICROWAVE TIME
SEAFOOD
MICROWAVE TIME
Whole Fish
4-6 minutes/500 g
STANDING TIME
5 minutes
Shield head and tail
with foil.
Separate and
rearrange halfway
through defrosting.
Scallops
6-8 minutes/500 g
2-3 minutes
Separate as soon as
possible.
Prawns
4-6 minutes/500 g
2-3 minutes
Separate as soon as
possible.
STANDING TIME
BEEF (Roast)
Steaks
Minced Beef
10-12 minutes/500 g
6-8 minutes/500 g
8-10 minutes/500 g
10-15 minutes
5-10 minutes
5-10 minutes
BREAD
MICROWAVE TIME
PORK (Roast)
Chops
Ribs
Minced Pork
8-10 minutes/500 g
5-7 minutes/500 g
7-9 minutes/500 g
9-11 minutes/500 g
10-15 minutes
5-10 minutes
5-10 minutes
5-10 minutes
2 slices
4 slices
6 slices
Bread Rolls
20-25 seconds
40-45 seconds
50-60 seconds
30-35 seconds per roll
LAMB (Roast)
Shoulder
Chops
8-10 minutes/500 g
7-9 minutes/500 g
61/2-71/2 minutes/500 g
10-15 minutes
10-15 minutes
5-10 minutes
PIES
MICROWAVE TIME
POULTRY
Turkey (Whole)
Chicken (Whole)
Pieces
Duck
8-10 minutes/500 g
8-9 minutes/500 g
8-12 minutes/500 g
8-10 minutes/500 g
20-30 minutes
10-15 minutes
10-15 minutes
10-15 minutes
Individual
Whole
36
3-4 minutes
7-8 minutes
PROCEDURES
PROCEDURES
Place between paper towel
directly on turntable.
PROCEDURES
Remove from packaging.
Place between paper towel
on a rack. Turn over halfway.
Allow to stand
3-5 minutes before reheating.
MICROWAVE OVEN ROASTING CHART
FOOD
COOKING TIME AND POWER LEVEL
INSTRUCTIONS
STANDING TIME
BEEF
Rare
Medium
Well done
24-27 minutes/kg at MEDIUM
28-31 minutes/kg at MEDIUM
34-37 minutes/kg at MEDIUM
Tie meat with string. Season with cracked pepper.
Place fat-side down on a Rack. Turn over halfway through
cooking. Stand covered with foil before carving.
10-15 minutes
VEAL
Well done
33-35 minutes/kg at MEDIUM
Tie meat with string. Place on a rack. Brush with melted
butter. Turn over halfway through cooking. Stand covered
with foil before carving.
5-10 minutes
PORK
Well done
29-31 minutes/kg at MEDIUM
Brush rind with oil and sprinkle with salt. Place on a rack.
Turn over halfway through cooking. Stand covered with foil
before carving.
10-15 minutes
LAMB
Medium
Well done
17-21 minutes/kg at MEDIUM HIGH
22-25 minutes/kg at MEDIUM HIGH
10-15 minutes
Season with 'Season All' or as desired. Place fat-side down
on a rack. Turn over halfway through cooking. Stand covered
with foil before carving.
CHICKEN
Whole
16-21 minutes/kg at MEDIUM HIGH
Brush with melted butter. Season as desired. Place chicken
breast-side down on a rack. Turn over and shield wings and
legs halfway through cooking. Stand covered with foil before
carving.
10-15 minutes
CHICKEN
Pieces
12-13 minutes/500 g at MEDIUM
Season as desired. Place chicken skin-side down on a rack.
Turn over halfway through cooking.
10-15 minutes
TURKEY
Whole
15-17 minutes/500 g at MEDIUM
Truss turkey. Place breast-side down on a rack. Turn over
halfway through cooking and shield wings and legs. Baste
with melted butter 2-3 times during cooking. Stand covered
with foil before carving.
10-15 minutes
DUCK
12-14 minutes/500 g at MEDIUM
Place duck breast-side down on a rack. Pierce skin to drain
excess fat. Turn over halfway through cooking. Stand
covered with foil before carving.
10-15 minutes
37
FRESH VEGETABLE CHART
AMOUNT
MICROWAVE TIME
AT HIGH (100%)
Asparagus
500 g
3-4 minutes
Beans
500 g
41/2-5 minutes
VEGETABLE
500 g
41/2-5 minutes
Brussels
sprouts
500 g
31/2-4 minutes
Cabbage
500 g
31/2-4 minutes
Carrots
500 g
41/2-5 minutes
Cauliflower
500 g
41/2-5 minutes
Chokos
500 g (2)
51/2-61/2 minutes
Corn (on cob)
500 g (2)
61/2-71/2 minutes
1 kg (4)
14-15 minutes
Broccoli
Eggplant
500 g
31/2-4 minutes
Mushrooms
500 g
31/2-4 minutes
COOKING PROCEDURE
VEGETABLE
AMOUNT
MICROWAVE TIME
AT HIGH (100%)
Wash and place in a freezer bag. Allow to stand
3 minutes before serving.
Cut into 4 cm pieces. Place in a dish with 1
tablespoon water. Cook covered. Allow to stand
3 minutes before serving.
Cut into uniform florets. Arrange with flower
towards centre. Cook covered. Allow to stand 3
minutes before serving.
Arrange in a 23 cm flan dish. Arrange with stalk
towards outside. Cook covered. Allow to stand 3
minutes before serving.
Shred and cook in a dish with 2 tablespoons
water. Cook covered. Allow to stand 3 minutes
before serving.
Arrange in a dish with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into uniform florets. Arrange with flower
towards centre, with 1 tablespoon water. Cook
covered. Allow to stand 3 minutes before
serving.
Cut into quarters. Place in a 20 cm pie plate
with 1 tablespoon of water. Cook covered.
Allow to stand 3 minutes before serving.
Arrange in a dish with 1/4 cup water. Cook
covered. Turn over during cooking. Allow to
stand 3 minutes before serving.
Arrange in a dish with 1/3 cup water. Cook
covered. Turn over during cooking. Allow to
stand 5 minutes before serving.
Cut into 2 cm cubes. Place in a dish with 2
tablespoons water. Cook covered. Allow to
stand 3 minutes before serving.
Sliced or whole. Place in a dish with 2
teaspoons butter. Allow to stand 3 minutes
before serving.
Peas - Green
500 g
3-4 minutes
- Snow
500 g
21/2-3 minutes
Potatoes (jacket) 2 medium
4 small
(baked) 2 medium
4 small
38
31/2-41/2minutes
41/2-5 minutes
Pumpkin
500 g
41/2-5 minutes
Spinach
500 g
4-6 minutes
Squash
500 g
31/2-4 minutes
Sweet Potato
500 g
1 kg
5-6 minutes
11-12 minutes
Tomatoes
500 g
21/2-3 minutes
Zucchini
500 g
31/2-4 minutes
Vegetables
(canned)
500 g
4-5 minutes
COOKING PROCEDURE
Cook in a dish with 1 teaspoon sugar and 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
Remove string from pod. Cook in a dish with 1
tablespoon water. Cook covered. Allow to
stand 3 minutes before serving.
Pierce skin with a fork. Place on turntable.
Turn over halfway through cooking. Allow to
stand wrapped in foil 3 minutes.
Peel and quarter potatoes. Cook in a dish
with 1/3 cup water. Cook covered. Allow to
stand 3 minutes before serving.
Peel and cut into serving-size pieces. Place
in a dish and cook covered. Allow to stand 3
minutes before serving.
Wash and shred. Cook, covered, in a dish
with 2 tablespoons water. Allow to stand 3
minutes before serving.
Wash and place in a dish with 1 tablespoon of
water. Pierce whole squash with a fork. Cook
covered. Allow to stand 3 minutes before
serving.
Peel and quarter potatoes. Cook, covered, in
a dish with 1/2 cup water. Allow to stand 3-5
minutes before serving.
Cut into quarters. Place in a dish. Season
and cook covered. Allow to stand 3 minutes
before serving.
Cut into uniform-size pieces. Place in a dish
with 1 tablespoon covered water and 1
tablespoon butter. Cook covered. Allow to
stand 3 minutes before serving.
Drain, reserving 2 tablespoons liquid. Place
vegetables and reserved liquid in a dish and
cook covered. Allow to stand 3 minutes before
serving.
FROZEN VEGETABLE CHART
RICE AND PASTA COOKING CHART
1. Place vegetables in a dish. Cover with a lid.
2. Stir halfway through cooking.
3. Allow to stand 1-3 minutes before serving.
VEGETABLE
MICROWAVE TIME
WEIGHT
AT HIGH (100%)
Asparagus
Beans (green, cut)
Broccoli
500 g
500 g
500 g
6-7 minutes
61/2-7 minutes
61/2-7 minutes
Brussels sprouts
Carrots (whole)
(sliced)
Cauliflower
500 g
500 g
500 g
500 g
61/2-7 minutes
61/2-7 minutes
61/2-7 minutes
61/2-7 minutes
4 pieces
(500 g)
61/2-7 minutes
(kernel)
500 g
61/2-7 minutes
Peas (green)
Spinach
Mixed Vegetables
500 g
250 g
500 g
61/2-7 minutes
4-41/2 minutes
Corn (on cob)
OTHER INGREDIENTS
FOOD
SPECIAL PROCEDURES
1 cup white rice
1 cup brown rice
2 cups hot tap water
2 cups hot tap water
1 cup macaroni
4 cups boiling water
250 g spaghetti
4 cups boiling water
250 g fettuccine
4 cups boiling water
1
/3 cup quick-cooking
oats
1 cup quick-cooking
oats
Procedure:
Break apart as soon as
possible. Arrange with flower
towards the centre.
3
10-12 minutes on HIGH
18-20 minutes on HIGH
10-12 minutes on HIGH
12-14 minutes on HIGH
10-12 minutes on HIGH
/4 cup cold tap water or milk
3-4 minutes on HIGH
21/4 cups cold tap water or milk
43/4-51/2minutes on HIGH
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice
during cooking. Allow to stand 2 minutes.
Break apart as soon as
possible.Arrange with flower
towards the centre.
GUIDE TO COOKING EGGS
SCRAMBLED EGG GUIDE
61/2-7 minutes
COOKING TIME
Place butter, eggs and milk in a small
bowl. Beat with a fork until well
combined. Cook, uncovered, stirring
halfway through cooking.
Break apart as soon as
possible.
39
Egg(s)
Butter
Milk
1
2
3
4
1 tsp.
2 tsp.
1 tbsp.
1 tbsp.
1 tbsp.
1 tbsp.
2 tbsp.
1
/4 cup
Cook
MEDIUM
HIGH (70%)
1-11/2 min.
11/2-2 min.
21/2-3 min.
3-31/2 min.
REHEATING CONVENIENCE
– FOOD CHART
DEFROSTING CONVENIENCE
FOOD
Beverage (room temp.)
250 mL per cup
Canned Food (room temp.)
(e.g. Spaghetti, Baked Beans)
Canned Soup (room temp.)
250 mL per cup
Meat Pie (refrigerated)
Individual 180 g each
Frozen Pasta Dinners
(e.g. Lasagne)
WEIGHT
1 cup
2 cups
1 cup
2 cups
1 cup
2 cups
1 pie
4 pies
300-500 g
500-750 g
Pizza (refrigerated)
100 g per slice
Dinner Plate (refrigerated)
350 g-400 g per serve
Casserole (refrigerated)
250 g per serve
Croissants (frozen)
Fruit Pie whole (frozen)
Fruit Pie individual (frozen)
135 g each
Pecan Pie whole (frozen)
Jam Donuts (frozen)
Danish Pastry whole
(frozen)
NOTE: Room Temperature
1 slice
2 slices
1 serve
1 serve
2 serves
1
2
600 g
1
2
1 kg
2
4
400 g
COOKING TIME AND POWER LEVEL
1
1 /2 minutes on HIGH
3 minutes on HIGH
4-51/2 minutes on MEDIUM
8-10 minutes on MEDIUM
2-21/2 minutes on HIGH
3-31/2 minutes on HIGH
21/2-4 minutes on MEDIUM
91/2 minutes on MEDIUM
Stir after heating.
31/2-5 minutes on HIGH, followed by 4-5 minutes on
MEDIUM
41/2-6 minutes on HIGH, followed by 81/2-10 minutes
on MEDIUM
1-11/2 minutes on MEDIUM HIGH
2-21/2 minutes on MEDIUM HIGH
51/2-6 minutes on MEDIUM
3-31/2 minutes on MEDIUM HIGH
11/2-2 minutes on MEDIUM LOW
3-31/2 minutes on MEDIUM LOW
2-3 minutes on MEDIUM HIGH followed by 2-21/2
minutes on MEDIUM LOW
+3°C
Frozen Temperature
-18°C
40
STANDING TIME
—
Place food in bowl. Cover plastic wrap or lid.
Stir halfway.
Stir halfway through cooking. Stir after heating.
1-3 minutes
Place directly on turntable, face side down. Cover with
paper towel.
Turn over halfway.
Remove from foil container. Place in a dish same size.
Cover with plastic wrap or lid. Allow to stand.
1-3 minutes
Place on paper towel. Place directly on turntable. Allow to
stand.
Slice potato. Cover plate with plastic wrap. Place directly
on turntable. Allow to stand.
Place in a bowl, cover with plastic wrap. Place directly on
4-51/2 minutes on MEDIUM
turntable. Stir halfway. Allow to stand, then stir.
8-10 minutes on MEDIUM
Place between paper towels. Place directly on the
35-45 seconds on MEDIUM LOW
turntable.
60-70 seconds on MEDIUM LOW
4-5 minutes on MEDIUM HIGH followed by 5 minutes Keep in foil container. Place on a roasting rack. Allow to
stand.
on MEDIUM LOW
Remove from foil container. Place directly on the
11/2-2 minutes on MEDIUM LOW
turntable. Allow to stand.
21/2-3 minutes on MEDIUM LOW
+20°C
Refrigerator Temperature
SPECIAL INSTRUCTIONS
Remove from foil container. Place on a plate lined with
paper towel. Allow to stand.
Place directly on turntable. Turn over halfway through
defrosting.
Remove from foil container. Place on dinner plate. Allow
to stand.
—
2-3 minutes
—
2 minutes
1-3 minutes
—
2-3 minutes
1-2 minutes
2-3 minutes
—
2-3 minutes
GENERAL INFORMATION
GLOSSARY OF TERMS
DEFROSTING
SPOON MEASURES
1 tablespoon = 20 mL
1 teaspoon
= 5 mL
1
/2 teaspoon
= 2.5 mL
1
/4 teaspoon
= 1.25 mL
Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
Once frozen meat is thawed, it begins to lose its juices.
LIQUID MEASURES
Cups
1 cup
/2 cup
1
/3 cup
1
/4 cup
1
Metric
=
=
=
=
250 mL
125 mL
80 mL
60 mL
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
Imperial
=
=
=
=
8 fl. oz.
4 fl. oz.
2.5 fl. oz.
2 fl. oz.
CUP MEASURES
Metric
1 cup flour
1 cup sugar
1 cup brown sugar
1 cup icing sugar
1 cup butter/margarine
1 cup honey/golden syrup
1 cup fresh breadcrumbs
1 cup crushed biscuits
1 cup uncooked rice
1 cup mixed fruit
1 cup chopped nuts
1 cup coconut
140 g
250 g
185 g
185 g
250 g
375 g
60 g
125 g
220 g
185 g
125 g
90 g
Imperial
41/2 oz.
8 oz.
6 oz.
6 oz.
8 oz.
12 oz.
2 oz.
4 oz.
7 oz.
6 oz.
4 oz.
3 oz.
DRY INGREDIENTS
Metric
15 g
30 g
60 g
90 g
125 g
185 g
250 g
500 g
1000 g (1 kg)
Imperial
=
=
=
=
=
=
=
=
=
1
/2 oz.
1 oz.
2 oz.
3 oz.
4 oz.
6 oz.
8 oz.
1 lb.
2 lb.
NOTE
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g
unless otherwise specified.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW
is fast enough to be convenient but gentle enough to give
good results.
POULTRY
Start thawing poultry breast-side down; shield warm
areas and turn over after half the time. Let poultry stand
30 to 60 minutes after thawing, until giblets and neck can
be removed and breast meat under wings is
completely thawed.
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken
pieces or fish fillets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts after half the time. As you turn,
touch the meat to find warm areas and shield these with
small pieces of foil. Let roast stand 30 to 45 minutes after
defrosting time. Thaw meats and poultry only until they
can be pierced in the centre with a skewer. Surface or
cavity should feel cool but not icy. Cook as soon as
possible to prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food. A
bowl of leftover vegetables can be reheated at HIGH,
41
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly. Stir several times during reheating,
especially if casserole has been refrigerated. If casserole
cannot be stirred, reheat at MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
VEGETABLES
Wrap large, whole vegetable in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for 3-31/2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
SESAME SEEDS
Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3
minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
and cook for 41/2-5 minutes on HIGH. Stand covered for
5 minutes before using.
PULSES
To soak: Place one cup of any variety of beans in a large
dish, add 2 cups cold water and cover with a lid or plastic
wrap. Place in microwave and cook for 5 minutes on
HIGH. Then simmer for 30 minutes on MEDIUM LOW.
They will then be ready to use.
To cook: Rinse pulses. One cup of pulses to 4 cups of
boiling water is required for a maximum of 45 minutes on
HIGH.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly, 810 minutes on LOW.
COMMONLY ASKED
QUESTIONS AND ANSWERS
MICROWAVES COOK FROM THE INSIDE OUT. They
certainly do not. Microwaves penetrate foods from the
outside to a depth of about 2.5 cm. Small foods, under 5
cm in diameter, are penetrated to the centre from all
sides. With large foods, energy creates heat in the outer
layer; then the heat moves to the centre by conduction,
as it does conventionally. A few foods may appear to
cook more on the inside. One example is an egg. Energy
penetrates to the centre, where the fatty yolk becomes
hotter than the white, and cooks quicker.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal reflects microwaves; the oven itself is made
of metal so microwave energy can't escape. Inside the
oven, metal slows cooking because it keeps energy from
reaching parts of the food. You can use the reflective
properties of metal to protect foods which might overcook
in some areas.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave-safe utensil
will not be heated by microwave energy, but it will
become hot from contact with hot food. Heat tends to
equalise. A warm object heats the air around it, like a
radiator in a cool room. When food becomes hot, some of
this heat is transferred to the dish.
POINTS TO REMEMBER
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken and
fish fillets.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are
cooked.
• The more food in the microwave oven, the longer it
takes to cook.
• Reduce liquids in a microwave recipe because there is
not as much evaporation, due to the shorter cooking
time.
• Reduce seasonings slightly because flavours will be
unbalanced by quantity of liquid. Do not add salt
until the end of the cooking process.
• Microwaves cook from the outside to the centre, so
when arranging foods always place the thicker or
more dense portions of food at the outside, with
the thinner, less-dense pieces on the inside.
• Foil can be used in the microwave oven success
fully.
Just remember two rules:
(a) There must be at least half of the food
exposed to the microwaves.
(b) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting,
to prevent over-cooking and drying out.
• All food continues to cook after it leaves the micro
wave oven because the heat is stored in the food
and not in the oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 5-15 minutes
Cover foods with a lid or foil when standing.
• When reheating foods always cover with a lid,
plastic wrap or paper towel to prevent foods from
drying out. Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for
example eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic
wrap when cooking.
42
HINTS
• Always place the stems of vegetables – e.g.
cauliflower, broccoli – toward the outside of the dish.
The stems are tougher than the flower, so this will
ensure even cooking.
• Ice-cream containers were made for freezing food
and are not suitable for use in a microwave oven.
• Remember: When melting chocolate in the
microwave oven, it holds its shape until stirred. Heat for
2-21/2 minutes per 100 g on MEDIUM. DO NOT
COVER.
• Jams and chutneys are great when made in the
microwave, as they retain their colour and flavour.
As cooking time is so short, less evaporation occurs.
Therefore pectin or a jam setting agent is required to
make jam set.
• To obtain more juice from oranges, lemons or limes,
prick skin, microwave 30 seconds on HIGH and stand 2
minutes before squeezing.
• Warm jam for a quick glaze. Heat 2-3 tablespoons for
30 seconds on HIGH; strain if necessary while hot.
• Soften cream cheese for dips or beating by removing
foil wrapper and cooking for 1 minute on MEDIUM
LOW.
• To melt marshmallows, place 100 g in a large bowl.
Cook for 30 seconds on HIGH.
• To dissolve gelatine, mix 1 teaspoon gelatine with 2
tablespoons water and cook for 20-30 seconds on
HIGH. Stir well.
• To blanch almonds place 100 g in a bowl with 1 cup
of water. Cook for 5 minutes on HIGH.
• If brown sugar becomes hard, simply soften in the
microwave oven. Place a cup at a time in a bowl with a
slice of bread. Cover with plastic wrap and cook for 40
seconds on HIGH.
• Soften 6-8 honey-snap biscuits for 30 seconds on
HIGH. Shape into base of patty dish for quick tartlet
cases.
• Place a chocolate after-dinner mint on top of 6 patty
cakes; arrange cakes evenly on turntable. Cook about
50-60 seconds on HIGH, or until chocolate is soft.
Gently spread chocolate mint evenly over patty cake for
a quick icing.
• To soften honey, remove metal lid from jar and
microwave on HIGH for 30 seconds.
• Stuffed mushrooms are a terrific idea. Provided the
filling is cooked, twelve mushrooms placed on a layer of
paper towel will take approximately 3 minutes to heat
on HIGH.
• To remove odours, place 1-litre water with slice of
lemon or 1 teaspoon vanilla essence in the micro
wave.
Cook for 20 minutes on HIGH.
• As microwave cooking time is so quick, food should
be seasoned to taste with herbs and spices after
cooking.
• To peel a tomato, pierce the skin with a fork 3-4
times.
Place on a rack and cook for 45-60 seconds on HIGH.
Stand for 3 minutes before peeling.
• Lightly prick the skin of chicken before cooking. This
prevents the loud popping noises.
• Peeling garlic is made easier by placing a clove in
the microwave for 10 seconds on HIGH.
• Pierce the skin of chicken livers with a fork before
cooking to prevent popping of the internal fat. Cover
with paper towel when cooking.
• The flavour of wine in food is highlighted with the
short microwave cooking time, so adjust the
quantity to your taste.
• Tomato sauce can be warmed for 30 seconds on
HIGH to give it a pouring consistency. (ensure lid is
removed.)
• When cooking sauces in the microwave use less
liquid: the absence of direct heat means sauces do
not reduce as much as stovetop-prepared sauces.
• Rice and pasta cook well in small quantities. Use a
43
large container to prevent boiling over.
• FOIL. Contrary to popular belief, foil can be used in
the microwave – for shielding, not covering. It must
not come in contact with the walls of the micro
wave. Foil directs microwave energy away from
delicate or thin areas of food, toward areas that
need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing
the frozen portions to continue defrosting.
• To enhance the colour and flavour when roasting
chicken, mix some brown sugar, honey and a little
soy sauce together and brush both sides of poultry
before and during cooking.
• To blanch vegetables for freezing, place 150 g of
vegetables in a dish with 1 tablespoon of water.
Cover and cook on HIGH for 1/3 of the usual cooking
time. After cooking, immerse immediately in iced
water, package, label, and freeze for up to 3 months.
• Do not add salt to vegetables before cooking, as salt
draws out the moisture and causes vegetables to
toughen.